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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    3. This is absolutely wonderful!

    4. I made this and it was marvelous!

    5. Made this tonight and it was wonderful!

    6. I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

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

    8. I've made this several timesÂ…so good! it turned out delicous. Thanks for this recipe!!!!

    9. Delicious!

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    11. Fabulous.

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    13. AMAZING!

    14. These were delicious! Will definitely make againÂ…

    15. This is a great recipe. I just made it and will make it again soon.

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