Contains advertising. A dreamy blue cake without baking – all vegan and gluten-free! I’ve been fascinated with blue spirulina for such a long time now. it woks so well especially in desserts and sweet treats it offers such beautiful features that make it kind of heavenly. And now it happened!
I had the pleasure of receiving a few blend from Misty Day Plant Potions to try. And when I was holding the beautiful Zen Potion in my hands, I had to create a recipe with it! I mean, those blue colours! So soothing… And I love the subtle flavour of blended spices.
If you don’t have the Zen Potion from Misty Day Plant Potions, you can also use blue spirulina powder. But I recommend to add vanilla for additional flavour.
No Bake Dreamy Blue Cake (Vegan, Gluten-free, Fruit-Sweetened)
Equipment
- Blender
Ingredients
For the crust
- 140 g hazelnuts soak in water for approx. 8 hours, then rinse and drain
- 100 g dates pitted & diced
- 2-3 tbsp FAIR-TRADE cocoa powder
For the filling
- 250 g cashews soaked
- 100 g dates pitted & diced
- 130 ml water
- 25 g cacao butter melted
- 1/2 tsp vanilla
- 1 tsp Misty Day Zen Potion or 1/2 tsp blue spirulina
Instructions
- For the filling, blend all ingredients EXCEPT the spirulina until smooth. Scoop the filling into a bowl and let cool down in the fridge for a few hours.
- For the crust, place hazelnuts & diced dates in a blender. Pulse to fine crumbles. Transfer to a bowl, stir in cocoa powder.
- Spread the dough evenly into a 18cm cake tin and place in fridge.
- Once the filling has cooled down, spread one layer over the crust. Sprinkle very lightly with blue spirulina and mix it with the filling. Repeat until the filling is used up.
- Place in freezer until solid (approx. 4 hours). Cut slices while it is still semi-frozen and chill until serving.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
