Vegan Coconut Cake with Dates and Nuts — 580 ккал
Description
A delicate, healthy sugar-free, gluten-free dessert. Base of nuts and dates, cream of coconut milk and cashews.
- Soak cashews for 2 hours (or overnight), then drain.
- Pour boiling water over dates for 10 minutes, drain.
- For base: grind dates and 20g cashews in a blender until sticky mass. Place in a small mold, press down, put in freezer.
- For cream: blend remaining 10g cashews, coconut milk, coconut oil, stevia until smooth.
- Remove base, pour cream over, smooth out. Sprinkle with coconut flakes.
- Refrigerate for 3-4 hours (or overnight).
580
kcal
12.4 g
Protein
48.2 g
Carbohydrates
38.5 g
Fats
2.1 g
Ash
6.7 g
Fiber
53.1%
Water
26.1 g
Sugars
1.8 g
Starch
0.03 g
Omega-3
2.7 g
Omega-6
21.9 g
SFA