Lime cream cake

Ingredients

Crust:

1 cup almond meal

3-4 medjool dates (or 1-3 tablespoons maple syrup - I used dates)

Filling:

2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts, soaked in water for several hours if not overnight

1/2 cup coconut oil

1/2 cup honey or maple syrup

1/3 cup fresh lime juice

about 2-3 tablespoons lime zest (about 6-8 limes)

1/4 cup water

Directions

Place almond meal and dates into a food processor and pulse till combined. Spoon crust into a pie pan and press into the pan. Set aside.

Place nuts, honey, lime juice, lime zest and water into blender. Blend for a little bit and then add coconut oil. Continue to blend until everything is well blended and the batter is smooth. Adjust lime taste to your liking and add more or less juice or zest.

Spoon lime filling on top of the crust.

Place in freezer and let set for a few hours.  Remove from freezer and keep in refrigerator until ready to enjoy (or keep in the freezer and remove thirty minutes before eating).

Comments