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

      Your site is the only one I use because I know everything will end up great!

    2. R

      This recipe is amazing!

    3. C

      This is a very easy recipe- it's simple but delicious

    4. C

      LOVE IT! now my go to recipe.

    5. D

      I love making this recipe its amazing:)

    6. N

      I love making this!

    7. W

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    8. r

      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!

    9. A

      These were easy and delicious.

    10. J

      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!

    11. S

      I will be trying it

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