Raw Finger Lime and Macadamia Cake

Recipe from The Australian Super Food

Macadamia and Finger Lime go hand in hand like Peanut butter and Jelly! The texture of a creamy base with a hint of citrus will have your taste buds singing. The Finger Lime adds a beautiful zesty flavour with added benefits of Vitamin C.


Base Layer

  • 2 cups raw macadamias
  • 14 medjool dates, seeds removed
  • 1/2 teaspoon sea salt


  • 1 1/2 cups raw macadamias
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced
  • 1/2 cup coconut oil
  • 1 Tspn Freeze Dried Finger Lime
  • 1/2 cup raw honey or Maple Syrup
  • 1/2 Punnet of raspberries/sliced mango for decorating


For the base

  1. Place all crust ingredients into your blender or food processor and blend until the nuts are crushed and the mixture holds together.
  2. Scoop out crust mixture and press firmly into a 20cm spring-form pan and smooth out with the back of a spoon.
  3. Place in the freezer for 20 minutes.

For the filling:

  1. Heat the coconut oil and honey on the stove. Once the mixture is warm, place the liquid into the food processor.
  2. Place the remaining filling ingredients (except the strawberries and mango) into the blender and blend on high until very smooth.
  3. Remove the base from the freezer and pour the mixture on top of the base and smooth with the back of a spoon.
  4. Place in the freezer to set for 1 hour.
  5. Remove the cake from the freezer and top with Strawberries, diced mango or our Lime Granola.

Can be served frozen or at room temperature.

Recipe adapted from Vanessa Vickery.

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