Blue Spirulina, Blueberry and Chocolate Cake a delicious cake made with toasted almonds, chia seeds and rolled oats
For the crust:
50g toasted almonds
10g chia seeds
10g rolled oats
10g cacao powder (approx. 1 tablespoon)
50g dates, previously soaked in water for minimum of 1 hour
agave if needed, for extra sweetness
For the filling:
200g cashews, previously soaked in water for minimum 4 hours
50g coconut cream, the thickened coconut cream from a can of full-fat coconut milk
3-4 tablespoons agave
juice of 1/2 lemon
50g fresh blueberries
1.5-2 teaspoons blue spirulina
For the topping:
50g dark chocolate
how to make it…
Making the crust:
Line the base of a 10 cm springform cake tin with baking paper. Place almonds and rolled oats in a food processor and process until they are finely ground.
Add drained dates, chia seeds, and cacao powder and process until the mixture sticks together. Adjust sweetness. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Making the filling:
Blend all the ingredients until smooth. Pour the filling onto the cake base. Place the cake in the freezer to set for at least 4-5 hours. Before serving, drizzle with melted chocolate and top with berries.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
If you can not get blue spirulina, you could make this recipe using green matcha tea powder.