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Each serving provides:
- Calories: 322 cals
- Fat: 30 g
- Protein: 5 g
- Carbs: 13 g
Serves: 6 cakes
- Dairy-free
- No added sugar
- Healthy fats
Ingredients
crust
- 2/3 cup raw macadamia nuts (or walnuts)
- ¼ cup dates, chopped
- 4 tbsp. cup dried coconut
filling
- 1 cup chopped cashews, soaked for at least 1 hour
- ¼ cup lemon juice
- ¼ cup sweetener (erythritol preferred)
- ¼ cup melted coconut oil
- ½ tsp. vanilla extract
- A pinch of sea salt
- 3 tbsp. water
Tips
- Splitting the cake in 6 muffin tins will help you portion control, but feel free to make one bigger cake out of this recipe instead
- Add 2 tbsp. cocoa powder to the mix to turn your cake in an even more decadent dessert
Instructions
1. Process the macadamia nuts and dates in a food processor until smooth.
2. Sprinkle dried coconut onto the bottom of 6 grease muffin tins. Press crust onto the coconut. This will prevent it from sticking.
3. Blend the cashews, lemon, sweetener, coconut oil, vanilla, sea salt and water. Blend until smooth and adjust to taste.
4. Pour the mixture onto the crust. Place in the freezer until firm.
Prep time: 10 minutes
