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Healthy Cashew Cream Gateau

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Healthy Cashew Cream Gateau
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
681
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie681 kcal(32 %)
Protein16.24 g(17 %)
Fat52.27 g(45 %)
Carbohydrates44.99 g(30 %)
Sugar added12.09 g(48 %)
Roughage6.49 g(22 %)
Vitamin A0.07 mg(9 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.7 mg(64 %)
Niacin5 mg(42 %)
Vitamin B₆0.26 mg(19 %)
Folate31.14 μg(10 %)
Pantothenic acid0.56 mg(9 %)
Biotin22.08 μg(49 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.02 mg(6 %)
Potassium628.63 mg(16 %)
Calcium140.89 mg(14 %)
Magnesium240.56 mg(80 %)
Iron4.66 mg(31 %)
Iodine0.1 μg(0 %)
Zinc4.24 mg(53 %)
Saturated fatty acids16.28 g
Cholesterol0.01 mg
Author of this recipe:

Ingredients

for
6
For the base
1 ½ cups
almonds (soaked overnight)
¼ teaspoon
¼ cup
1 teaspoon
grated lemon zest
8
Medjool Date (soaked for 1 hour)
For the filling
2 ½ cups
raw Cashews (soaked overnight, drained and rinsed)
0.333 cup
cup
cup
6 tablespoons
water (more if needed)
1
Vanilla bean (seeds only)

Preparation steps

1.
Grease a 23cm|9" springform cake tin and line the base with non-stick baking paper.
2.
For the base: put the almonds, salt, coconut and into a food processor and blend until combined. Add the dates and blend until combined into a sticky mixture.
3.
Press into the base of the tin, cover with foil and freeze for at least 1 hour.
4.
For the filling: put the cashews into a food processor. Add the coconut oil, lemon juice, maple syrup, water and vanilla seeds. Blend until smooth and very thick. If the mixture is too thick, add a little more water, one teaspoon at a time.
5.
Pour the cashew mixture over the base and freeze overnight until solid. Remove from the tin and thaw for 15 minutes before serving.