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Healthy Nut and Date Cakes

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Healthy Nut and Date Cakes
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
1124
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie1,124 kcal(54 %)
Protein18.7 g(19 %)
Fat89.12 g(77 %)
Carbohydrates74.51 g(50 %)
Sugar added39.9 g(160 %)
Roughage11.91 g(40 %)
Vitamin A5.96 mg(745 %)
Vitamin D0 μg(0 %)
Vitamin E13.46 mg(112 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.77 mg(70 %)
Niacin6.43 mg(54 %)
Vitamin B₆0.45 mg(32 %)
Folate60.46 μg(20 %)
Pantothenic acid0.62 mg(10 %)
Biotin33.38 μg(74 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.51 mg(31 %)
Potassium698.05 mg(17 %)
Calcium184.56 mg(18 %)
Magnesium246.89 mg(82 %)
Iron6.46 mg(43 %)
Iodine2.16 μg(1 %)
Zinc3.21 mg(40 %)
Saturated fatty acids23.96 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
cupcakes
For the base
2 ¼ cups
¾ cup
½ cup
pitted Date
3 tablespoons
1 tablespoon
1 pinch
For the filling
2 ⅕ cups
raw Macadamia Nuts (soaked overnight and drained)
½ cup
0.333 cup
1 cup
chopped Strawberries
½ cup
chopped Apricot
For the topping
7 tablespoons
7 tablespoons
6 tablespoons

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.
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