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Spirulina raw cakes.

Raw cakes are the most sophisticated cold spirulina format — cashew cream sets in the fridge to a texture indistinguishable from conventional cheesecake, date-nut bases replicate biscuit bases, and spirulina provides both colour and nutrition without any heat. One rule: any chocolate ganache or chocolate layers must be cooled to 35°C before they touch spirulina-containing filling. Everything else stays completely cold.

spirulina recipes raw cakes

Raw cake principles

  • Why cashew cream works: Soaked raw cashews blended with coconut cream and coconut oil create an emulsion that sets firmly in the refrigerator or freezer. The fat content from coconut oil (solid below 24°C) and cashew fat provides structure. This “cheese” layer is the vehicle for spirulina — the fat assists phycocyanobilin dispersion, the cream flavour masks any spirulina notes, and the green colour is beautiful against a dark chocolate base.
  • Chocolate ganache temperature rule: Dark chocolate melts at 45–50°C and must be cooled to 35°C before pouring over or touching a spirulina-containing layer. At 35°C the ganache is still pourable but will not conduct enough heat to the spirulina layer to degrade phycocyanin. Use a thermometer. Pour in a thin, quick layer to minimise heat transfer.
  • Freezer vs refrigerator setting: Freeze raw cakes for 2–4 hours to set quickly; then store in the refrigerator. Serve cold from fridge. Remove from freezer 20–30 minutes before serving for optimal texture. Phycocyanin is fully stable at –18°C.

Recipe 1: Spirulina raw cheesecake

Makes one 18 cm round cake (serves 8–10).

Base:

  • 150 g Medjool dates, pitted
  • 100 g almonds, blended to a coarse flour
  • 2 tbsp cacao powder
  • Pinch of sea salt

Filling:

  • 300 g raw cashews, soaked 4 hours, drained
  • 160 ml full-fat coconut cream
  • 80 ml coconut oil, melted and cooled to room temperature
  • 3 tbsp maple syrup
  • Juice of 2 limes
  • 8 g spirulina powder

Process dates and almonds to a sticky dough; press into a lined tin. Blend cashews, coconut cream, coconut oil, maple syrup, lime juice, and spirulina until completely smooth. The lime acid brightens the spirulina to a vivid teal-green. Pour over base. Freeze for 3 hours. Transfer to fridge. Serve cold.

Recipe 2: Matcha–spirulina tart

Makes one 24 cm tart (serves 12).

Base:

  • 120 g pecans
  • 80 g rolled oats
  • 100 g Medjool dates
  • 2 tbsp coconut oil

Filling:

  • 250 g raw cashews, soaked, drained
  • 120 ml coconut cream
  • 3 tbsp maple syrup
  • 60 ml coconut oil, room temperature
  • 6 g spirulina powder
  • 2 tsp matcha powder
  • Juice of 1 lemon

Press base into a tart tin with removable base. Blend all filling ingredients until perfectly smooth. The double green from spirulina and matcha creates a deep, rich forest green. Freeze for 2 hours before removing from tin. Decorate with edible flowers or sliced kiwi (vitamin C alongside spirulina iron — functional as well as decorative).

Recipe 3: Chocolate–spirulina slice

Makes a 20×20 cm slab (cuts to 16 squares). Distinct layers.

Base:

  • 200 g dates
  • 80 g walnuts
  • 3 tbsp cacao powder

Spirulina layer:

  • 200 g raw cashews, soaked, drained
  • 100 ml coconut cream
  • 60 ml coconut oil, room temperature
  • 2 tbsp maple syrup
  • 5 g spirulina
  • Zest of 1 lime

Chocolate top layer:

  • 80 g dark chocolate (70%+), melted and cooled to 35°C
  • 2 tbsp coconut oil, melted

Press base into a lined tin; freeze 15 minutes. Blend spirulina layer; pour over base; freeze 90 minutes. When spirulina layer is firm and cold, verify chocolate is at 35°C; pour chocolate layer thinly and quickly. Return to fridge. Slice while cold with a warm knife.

Recipe 4: Lemon–spirulina bars

Makes 12 bars. The lemon-spirulina combination is among the most palatable for spirulina sceptics.

  • Base: 100g almonds + 80g dates + 1 tbsp coconut oil
  • Filling: 200g soaked cashews + 100ml coconut cream + 50ml coconut oil + zest and juice of 3 lemons + 3 tbsp honey + 5g spirulina

The high lemon acid content (pH 3–4 in the filling) produces a vivid teal-electric green with intense brightness. The acid-spirulina colour reaction works in your favour aesthetically. Lemon and spirulina is a well-established flavour pairing where citrus completely dominates any residual spirulina taste.

Recipe 5: Layered mango–spirulina torte

Two-colour layered effect: bright orange mango layer over vivid green spirulina layer.

  • Base: 100g macadamias + 60g dates + 1 tbsp coconut oil
  • Spirulina layer: 150g soaked cashews + 60ml coconut cream + 40ml coconut oil + 2 tbsp maple syrup + 4g spirulina + juice of 1 lime
  • Mango layer: 200g frozen mango, thawed + 80g soaked cashews + 40ml coconut oil + 2 tbsp maple syrup + zest of 1 lime

Set spirulina layer first (freeze 90 min), then pour mango layer over. The visual contrast of orange over green is striking on cross-section. Each serving provides approximately 0.5 g spirulina per 100 g slice at standard portioning.

Storage and phycocyanin stability

  • Refrigerator: 5–7 days; phycocyanin stable at 4°C
  • Freezer: up to 2 months; fully stable; slice before freezing for convenient individual portions
  • Do not leave at room temperature above 24°C for more than 2 hours (coconut oil softens)

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