Vegan Coconut Cashew Squares

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Vegan Coconut Cashew Squares
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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)
Calorie629 cal.(30 %)
Protein13 g(13 %)
Fat43 g(37 %)
Carbohydrates47 g(31 %)
Sugar added16 g(64 %)
Roughage4.8 g(16 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6.4 mg(53 %)
Vitamin K6.9 μg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.4 mg(29 %)
Folate49 μg(16 %)
Pantothenic acid0.3 mg(5 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5 mg(5 %)
Potassium613 mg(15 %)
Calcium52 mg(5 %)
Magnesium158 mg(53 %)
Iron4.6 mg(31 %)
Iodine3 μg(2 %)
Zinc2.9 mg(36 %)
Saturated fatty acids16.2 g
Uric acid6 mg
Cholesterol0 mg
Complete sugar47 g

Ingredients

for
8
Ingredients
1 ½ cups Cashews
1 cup pitted Date
1 ½ cups Walnut
1 lemon (juiced)
0.333 cup Coconut oil (melted)
cup Coconut milk
½ cup light Agave syrup
How healthy are the main ingredients?
CashewDateAgave syrupWalnutCoconut milklemon

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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