Lil' lemon coconut cakes

what you'll need:

zest of 3 organic lemons, peeled
100g raw caster sugar (darker sugars will darken the cake)
1/4 tsp stevia powder
4 drops lemon myrtle oil (I use Young Living oils which are 100% pure and edible)
4 large organic, free-range eggs
50g unrefined, virgin coconut oil, liquefied
150g blanched almonds (or almond meal)
100g dessicated coconut
100g tapioca flour
1 tsp baking powder (gluten-free)
1/2 tsp bicarb soda
1/4 tsp Himalayan or sea salt

For the syrup:
juice of 1 lemon
30g raw honey
1-2 drops liquid stevia (opt)

How to make it:

  1. Grind blanched almonds on speed 8 for 5-7 seconds into a meal (be careful not to over grind and start to make almond butter!) You can use raw almonds but this will give the cakes a more rustic appearance. Set aside.
  2. Add raw sugar and lemon peels to the TM bowl and grind for about 5 seconds on speed 9, until the peels are finely chopped. Scrape down sides of bowl and grind again if needed.
  3. Add coconut oil, eggs, lemon myrtle oil, stevia, salt, baking powder and bicarb soda