Vegan Blueberry Cheesecake Muffins Recipe
Recipe By Romy London Uk
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.
4.8
11 Rating -
Rate
35minstotal
35minsPrep
35m.total
35m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Blueberry Cheesecake Muffins Recipe
- 83.33 gram Vegan friendly cookies
- 1.67 Medjool dates
- 66.67 gram Fresh blueberries
- 33.33 gram Cashews, raw and soaked
- 0.67 teaspoon Agar powder
- 0.67 teaspoon Vanilla extract
- 0.67 teaspoon Lemon zest
- 0.33 teaspoon Cinnamon
- 16.67 milliliter Maple syrup
Nutrition
value
value
312
calories per serving
17 g Fat8 g Protein34 g Carbs5 g FiberOther
Current Totals
- Fat17g
- Protein8g
- Carbs34g
- Fiber5g
MacroNutrients
- Carbs34g
- Protein8g
- Fiber5g
Fats
- Fat17g
Vitamins & Minerals
- Calcium39mg
- Iron3mg
- Vitamin A77mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B12< 1mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium124mg
- Manganese1mg
- Phosphorus220mg
- Selenium10mcg
- Zinc2mg
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
Recipe By Romy London Uk