This recipe has Fat (total lipid) as 75.9% and Sugar as 114% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.9% of RDA
• Calories: 39.4% of RDA
• Carbs: 29.9% of RDA
• Fat (total lipid): 75.9% of RDA
• Fiber: 43.3% of RDA
• Fructose: 8.0% of RDA
• Protein: 9.8% of RDA
• Sodium: 20.4% of RDA
• Sugar: 114% of RDA
• Vitamin A (IU): 1.1% of RDA
• Vitamin B6: 11.5% of RDA
• Vitamin C: 35.8% of RDA
• Iron: 13.7% of RDA
• Magnesium: 43.9% of RDA
• Manganese: 54.4% of RDA
• Niacin: 19.5% of RDA
• Potassium: 18.3% of RDA
• Zinc: 23.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
graham cracker|coconut oil|cashew|salt|vanilla extract|maple syrup|cornstarch|agar powder|coconut milk|lemon|raspberry|water|maple syrup
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARING THE CRUST
Preheat oven to 350˚F.
Lightly grease a 24 slot muffin tin or use a non-stick muffin pan.
In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.
Add coconut oil and mix well.
Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.
Bake for 5 to 10 minutes. Set aside to cool.
PREPARING THE FILLING
Drain the cashews that have been soaking for an hour. Put into blender. Add salt, vanilla extract, 1/3 cup maple syrup, cornstarch, 1 1/2 tsp agar powder, coconut milk, the juice of 1/2 lemon and blend well.
Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.
Divide filling evenly among muffin tins, up until 1/8 in (1/2 cm) from the edge.
PREPARING THE RASPBERRY COULIS
Place frozen raspberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.
Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard raspberries.
In a bowl, combine water, 3 tbsp maple syrup, 1 tbsp lemon juice and 1 tsp agar powder.
Pour into a saucepan, adding raspberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2 to 3 minutes. (do not let the mixture set).
Garnish mini cakes with raspberry jelly and refrigerate for an hour until filling has set.
Using a blunt knife, gently pry edges to loosen cakes. They should pop right out!
NOTES, TIPS, TRICKS, HINTS, ETC:
You can use frozen strawberries or blueberries if desired instead of raspberries.
This recipe has the following nutrient totals:
Protein 11.0 g
Carbohydrates 82.3 g
Iron 2.58 mg
Fiber 12.1 g
Calcium 89.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.