Spirulina nut cake with coconut cream & flower pollen
- Vegan - Lactose-free - Gluten-free
Preparation time: 90 minutes - Difficulty level: easy
Ingredients for the base:
- 50 g cashews (soaked for at least 2 hours)
- 50 g dates (soaked for 2 hours)
- 50 ml almond drink
- 100 g ground hazelnuts
- 1/2 tsp vanilla
- 1 pinch of salt
- A little coconut oil or vegetable margarine to grease the tin
Ingredients for the filling:
- 3 bananas
- 400 ml coconut milk
- 1 tbsp maple syrup
- 1/2 tsp ground tonka bean or vanilla
- 1/2 pack agar agar or agaranth
- 2 tsp green spirulina platensis powder
Topping options:
- 30 g chopped hazelnuts, coconut chips, mixed with flower pollen
- 50 g cashews (soaked for at least 2 hours)
- 50 g dates (soaked for 2 hours)
- 50 ml almond drink
- 100 g ground hazelnuts
- 1/2 tsp vanilla
- 1 pinch of salt
- A little coconut oil or vegetable margarine to grease the tin
Ingredients for the filling:
- 3 bananas
- 400 ml coconut milk
- 1 tbsp maple syrup
- 1/2 tsp ground tonka bean or vanilla
- 1/2 pack agar agar or agaranth
- 2 tsp green spirulina platensis powder
Topping options:
- 30 g chopped hazelnuts, coconut chips, mixed with flower pollen
Preparation:
Soak the cashews and dates for at least 2 hours or overnight, or pour hot water over them and leave to soak for 30 minutes to make them easier to puree.
Then drain the cashews and dates, roughly chop and puree with the remaining ingredients for the base.
Line the base of a small, round springform pan (16 cm) with baking paper and grease the sides with coconut oil or vegetable margarine. Pour the dough into the springform pan, smooth it out and bake for approx. 20 minutes.
Meanwhile, prepare the filling:
Peel the bananas and cut into pieces. Puree or blend together with the coconut milk, maple syrup and tonka bean to make a cream.
Add the spirulina powder and mix again.
Place the cream in a pan with the agar agar or Agarantine and heat, stirring constantly to prevent lumps from forming.
As soon as the cream starts to bubble, remove from the heat or reduce the heat.
The cake base should now be ready.
Pour the spirulina cream into the tin immediately before it sets. While the cream is still liquid, garnish with chopped hazelnuts, coconut chips and flower pollen so that they stick.
Leave the cake to cool thoroughly (at least 60 minutes), then carefully remove the springform pan and keep the cake in the fridge until ready to serve.
Enjoy a healthy treat!
