And it turned out heavenly I would love to dive into this dreamy colour. And since I just came up with these super yummy and soft chocolate cookies, I made some ice cream sandwiches.

After assembling the ice cream sandwiches, I rolled them in chopped pistachios and cacao nibs. So yummy and also so lovely to look at The ice cream is really yummy without cookies:

And as always this recipe is vegan, gluten-free and sweetened with fruits. Until now I only made it with an ice cream maker. Soon I will try to make it without an ice cream maker. I will let you know how it goes

Ingredients for approx. 1 liter:

• 100g cashews (or blanched almonds, or macadamias)
• 80g dates, pitted and diced
• 400ml water
• 200ml coconut cream (or plant mylk)
• 1/2 teaspoon guar gum
• 2-3 teaspoon blue spirulina (depending on how blue you like it)

Instructions:

1. In a powerful blender, blend all ingredients but the spirulina until creamy.

2. Pour the mixture into the ice cream maker and let it run until the ice cream is ready.

3. Transfer the ice cream to a freezer safe container and stir in as much spirulina as you like.

4. If desired, place the ice cream in the freezer until it is firmer. Should you leave the ice cream in the freezer for longer, let a thaw a little before serving.

Enjoy

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.

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.

Print

No Bake Dreamy Blue Cake (Vegan, Gluten-free, Fruit-Sweetened)

Dreamy No Bake Blue Cake. Raw, vegan, gluten-free and without refined sugar. For a 18cm cake spring form.

Course Desserts / Raw, Uncooked

Cuisine American

Diet Gluten Free, Vegan

Keyword blue, cake, fruit-sweetened, no bake, raw

Prep Time 4 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

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

Enjoy!

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.