Ingredients

• 1 cup raw Cashews (optional: soak in water overnight and drain) (130 g)
• 2 Tbsp Honey or Maple Syrup (30 mL)
• 2 Tbsp Lemon Juice, plus extra if needed (30 mL)
• 2 tsp Lemon Zest (10 mL)
• ½ tsp Vanilla Extract
• Pinch of salt

• ½ cup Water (120 mL)
• ⅓ cup melted coconut oil (80 mL)
• 1 Egg (50 g)
• 1 package Grain Free Blueberry Muffin Mix (255 g)

• ½ cup Coconut Cream (120 mL)
• ¼ cup Coconut Oil (60 mL)
• 1–2 Tbsp Lemon Juice (15–30 mL)
• 2–4 tsp Honey or Maple Syrup (10–20 mL)
• ⅛ tsp Xanthan Gum (optional)

Instructions

1. Grind cashews to a powder in a food processor. Add honey or maple syrup, lemon juice, lemon zest, vanilla extract and pinch of salt and puree until smooth, about 5 minutes. Adjust for flavor with extra lemon juice.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Whisk together water, coconut oil and egg in a large mixing bowl. Add muffin mix and mix until smooth. Let rest for 5 minutes.
4. Scoop the batter by ¼ cup portions to create 8 individual round Danishes. Bake for 10 minutes; briefly remove from the oven long enough to make a 1–1 ½ inch wide depression in the center of each Danish. Immediately return to the oven and bake until browned, about another 5–7 minutes. Remove from the oven and let cool 5 minutes.
5. While Danishes are baking, make icing by combining coconut cream, coconut oil, lemon juice, honey or maple syrup and xanthan gum (if using) in a blender. Blend until smooth, 60–90 seconds. Adjust to taste with additional lemon juice and honey or maple syrup. If too loose, set aside in a cool place to thicken.
6. Divide lemon-cashew filling between Danishes, filling each depression with 2–3 tablespoons. Let cool completely, then drizzle with remaining icing.