Lemon Macadamia Nut Cakes

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INGREDIENTS:

  • 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


    • METHOD:

    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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    COMMENTS / REVIEWS

    1. L
      Linda

      I've already made this twice now, it's so easy to improvise!

    2. S
      Sarah

      I made this and it was marvelous!

    3. M
      Monica

      Made this last night and I absolutely love it.

    4. a
      adam

      Made this last night for my family and we love it.

    5. B
      Bea

      I will be making this again! Thanks for sharing.

    6. c
      chris p

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

    7. M
      MaryM

      Loved it. Simple, but very tasty.

    8. P
      Penny

      Thanks for the suggestion!

    9. L
      Lydia

      This is absolutely wonderful!

    10. K
      Kevin

      Mmmm lovely

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