With no egg or dairy, these raspberry and chocolate ripple cheesecake bites are completely vegan. Plus, they're made using an ice-cube tray so they're super easy and are perfect to keep in the freezer for when unexpected guests drop by.
Ingredients For Ice-Cube Tray Vegan Cheesecake Bites Recipe
110 gram Raw Cashews
80 milliliter Cup coconut cream
60 milliliter Maple syrup
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla extract
2 tablespoon Coconut oil, melted, cooled
12 Raspberries, chopped
Nutrition value
670
calories per serving
50 g Fat15 g Protein42 g Carbs10 g FiberOther
Current Totals
50 g Fat
15 g Protein
42 g Carbs
10 g Fiber
MacroNutrients
Carbs
42 g
Protein
15 g
Fiber
10 g
Fats
Fat
50 g
Vitamins & Minerals
Calcium
37 mg
Iron
5 mg
Vitamin A
133 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
1 mcg
Vitamin C
4 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
214 mg
Manganese
1 mg
Phosphorus
390 mg
Selenium
17 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
