Description the perfect snack These mini vegan blueberry cheesecake muffins are the most fantastic bite for an afternoon craving. Theyre created with a cookie & date base and filled with a lemon-y vegan cheesecake made from cashew nuts.
Ingredients For Vegan Blueberry Cheesecake Muffins Recipe
250 gram Vegan friendly cookies
5 Medjool dates
200 gram Fresh blueberries
100 gram Cashews, raw and soaked
2 teaspoon Agar powder
2 teaspoon Vanilla extract
2 teaspoon Lemon zest
1 teaspoon Cinnamon
50 milliliter Maple syrup
Nutrition value
312
calories per serving
17 g Fat8 g Protein34 g Carbs5 g FiberOther
Current Totals
17 g Fat
8 g Protein
34 g Carbs
5 g Fiber
MacroNutrients
Carbs
34 g
Protein
8 g
Fiber
5 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
39 mg
Iron
3 mg
Vitamin A
77 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
124 mg
Manganese
1 mg
Phosphorus
220 mg
Selenium
10 mcg
Zinc
2 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
