Healthy Nut and Date Cakes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
1585
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,585 cal. | (75 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 132 g | (114 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 38 g | (152 %) | ||
| Roughage | 24.2 g | (81 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19 mg | (158 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,677 mg | (42 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 407 mg | (136 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 34.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the base
- 2 ¼ cups almonds
- ¾ cup Cashews
- ½ cup pitted Date
- 3 Tbsps Agave syrup
- 1 Tbsp melted Coconut oil
- 1 pinch salt
- For the filling
- 2 ⅕ cups raw Macadamia Nuts (soaked overnight and drained)
- ½ cup Agave syrup
- ⅓ cup lemon juice
- 1 cup chopped Strawberries
- ½ cup chopped Apricot
- For the topping
- 7 Tbsps melted Coconut oil
- 7 Tbsps cocoa powder
- 6 Tbsps Agave syrup
Preparation steps
1.
For the base: crush the nuts and dates in a food processor. Add the agave syrup, coconut oil and salt and mix well. If it seems a little dry, add a teaspoon or two of water.
2.
Press the mixture firmly and evenly into the base of 6 deep bun or muffin tins. Set aside.
3.
For the filling: blend the macadamia nuts, agave nectar and lemon juice in a food processor until smooth. Add the strawberries and apricots and process until smooth.
4.
Divide the mixture between the tins and smooth the tops. Freeze for at least 2 hours until set.
5.
For the topping: mix together all the ingredients.
6.
Spread on top of the strawberry filling and freeze again until firm.
7.
Bring to room temperature for about 10 minutes before serving.
