Vegan Coconut Cake with Dates and Nuts
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).
764
257 kcal / 100 g
kcal
11.8 g
4.0 g / 100 g
Protein
68.7 g
23.1 g / 100 g
Carbohydrates
54.1 g
18.2 g / 100 g
Fats
3.3 g
1.1 g / 100 g
Ash
10.5 g
3.5 g / 100 g
Fiber
52.6%
Water
39.3 g
13.2 g / 100 g
Sugars
2.7 g
0.9 g / 100 g
Starch
0.05 g
0.02 g / 100 g
Omega-3
4.07 g
1.37 g / 100 g
Omega-6
34.4 g
11.6 g / 100 g
SFA