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. J

      Thank you for another winner recipe!

    2. W

      So months later I finally found time to make this five minute recipe.

    3. J

      I'm totally hooked. I will make this often. It is amazing.

    4. Y

      Fabulous recipe

    5. J

      I used your recipe as a starting point and then added a few of my own things.

    6. C

      i loved it so simple but very elegant.

    7. K

      This is a GREAT recipe.

    8. J

      What a beautiful recipe you put together for us.

    9. t

      I made this last night according to the recipe. It was fabulous!

    10. N

      Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!

    11. J

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    12. J

      I love this! So easy to throw together.

    13. J

      I made this tonight for my kids. They loved it. It was very easy.

    14. S

      Made this today for my family – they loved it!

    15. C

      This is absolutely wonderful!

    16. M

      This stuff is seriously amazing!

    17. j

      Just tried this recipe and really loved it.

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