Preparation!
- 1.For the crust: Heat the oven up to 180 C and grease the cake tin with some coconut oil. Mix the almonds, walnuts, cocoa powder and oat meal in a food processor and grind it finely to fine flour. Then add the dates, agave syrup, protein chocolate spread of La Vida Vegan and coconut oil. Mix it together until you get a firm and sticky batter. If it is too dry, add some water or coconut oil. Divide the mixture over the cake tin and press it well with your hands. Place the cake tin in the oven for about 15 minutes. Remove the cake tin from the oven after 15 minutes and let it cool down. For the filling: Mix 5 tablespoons water with the spirulina in a bowl and leave it for a while. Make sure it is well mixed. Bring the coconut milk to the boil in a saucepan and add the agar agar. Cook it for about two minutes over a low heat and make sure you keep stirring well, otherwise you will get chunks of agar agar. Turn off the heat and now add the remaining ingredients and the blue spirulina ‘porridge’ to the coconut milk and stir well. If necessary, use a whisk. Gently pour the filling over the bottom of the cake and put it in the fridge for at least 3-4 hours. 5. When the cake has stiffened, add fresh fruit to garnish it. Cut the cake into 8-12 pieces. Enjoy!
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INGREDIENTS, for the Crust
- 150 gram almonds 50 gram cashew nuts 100 gram oat meal 100 gram soft dates 2 tbsp. agave syrup 3 tbsp. coconut oil, melted 1 tbsp. La Vida Vegan Protein Crunchy Hazelnut 1 tbsp. cocoa powder
For the blue filling + toppings:
- 1 tsp. blue spirulina 1 can coconut milk 3 tbsp. lemon juice 3 tbsp. agave syrup 1 tsp. vanilla extract 2 tsp. agar agar 5 tbsp. water
