Lemon Macadamia Nut Cakes

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  • Dough:
  • 14 ounces almonds
  • 2 tablespoons coconut flakes
  • 7 ounces dates
  • 2 ounces cranberries, dried
  • 1 teaspoon vanilla
  • 6 tablespoons coconut oil
  • 1 pinch of salt
  • Filling:
  • 14 ounces cashew nuts, soaked
  • 1 lemon, juiced & zested
  • 1/2 cup maple syrup
  • 3/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • Salt
  • 10 1/2 ounces blueberries


    Add all dough ingredients to a blender and crush until resembles course sand.
    Press into the bottom of 2 springform pans.
    Let cool.

    Combine all the filling ingredients in a blender and sweeten if needed.
    Divide between the 2 springform pans.
    Place in the freezer for 1 hour, then in the refrigerator for another hour.

    Garnish with blueberries and enjoy!

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    1. C

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    2. A

      This is absolutely wonderful!

    3. K

      Thank you so much for this recipe!

    4. T

      This is a GREAT recipe.

    5. L

      Love this recipe

    6. S

      This recipe is delicious! 5th recipe I've tried.

    7. M

      i loved it so simple but very elegant.

    8. L

      This website has been my go-to for weekly meal planning the past couple of years

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