Healthy Cashew Cream Gateau
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
1019
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,019 cal. | (49 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 352 mg | (117 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the base
- 1 ½ cups almonds (soaked overnight)
- ¼ tsp salt
- ¼ cup Shredded coconut
- 1 tsp 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 melted Coconut oil
- ⅜ cup lemon juice
- ⅜ cup Maple syrup
- 6 Tbsps 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.
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