Fresh Gluten-free Dairy-free Coconut and Lime Nutty Cakes

Another easy-to-make recipe, with only nutrient-dense ingredients, that can satisfy your dessert or snack craving — all organic, dairy-free and gluten-free.

Makes 6 cakes

The Base

Ingredients:

• -62.5g raw macadamia nuts
• -85g Medjool dates (you can use 70g if you prefer less sweet)
• -26g coconut oil
• -10g shredded coconut

Method:

1. -Blend all ingredients together until you have a thick, combined mixture.
2. -Divide into 6 equal parts and place in silicone molds (or line molds with baking paper).
3. -Press down evenly to form a compact base.
4. -Place straight into the freezer while you prepare the filling.

The Filling

Ingredients:

• -300g raw cashews (soak overnight before using)
• -240g coconut cream
• -85g raw honey
• -Juice and zest of 1-2 limes

Method:

1. -Blend all ingredients together until the mixture is smooth and silky.
2. -Take the bases out of the freezer (keep them in their molds) and spoon the filling evenly on top of each one.
3. -Return to the freezer for at least 3 hours.
4. -Take out of the freezer and out of their molds 10-15 minutes before serving.
5. -Top with fresh lime zest and crushed nuts for decoration.

Notes

I found these really tasty and nicely nutty. I used 1 lime and would suggest 1.5 to 2 limes for a more pronounced citrus flavor — but adjust to your own taste.

The cashews soaked overnight give the filling its incredible creamy, silky texture without any dairy whatsoever. Raw honey provides natural sweetness and coconut cream adds richness and healthy fats.

Enjoy and let me know how yours turned out!

In Health and Happiness,

Stephanie