Vegan Coconut Cashew Squares
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 5 h. 10 min.
Ready in
Calories:
629
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ cups Cashews
- 1 cup pitted Date
- 1 ½ cups Walnut
- 1 lemon (juiced)
- ⅓ cup Coconut oil (melted)
- ⅔ cup Coconut milk
- ½ cup light Agave syrup
Preparation steps
1.
Soak the cashews in a bowl of boiling water for 1 hour. After 50 minutes, soak the dates in hot water for 15 minutes. Drain the dates and process in a food processor until they form into a ball.
2.
Remove the dates and add 110 g of the walnuts, blending until mealy. Add the processed dates and pulse until a rough dough forms. Press into the base of a 18 cm | 7" square baking tin lined with greaseproof paper. Chill until ready.
3.
Drain the cashews and add to a food processor along with the lemon juice, coconut oil, coconut milk, and agave nectar. Blend on high until smooth.
4.
Pour on top of the chilled base. Chop the remaining walnuts and scatter on top, pressing them into the filling.
5.
Cover and freeze for 4 hours until set and firm. Remove from the freezer and leave to stand at room temperature for 10 minutes before cutting and serving with dark chocolate.
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