Ingredients
- Base: 150 g Medjool dates, 100 g almonds, pinch of salt
- Filling: 400 g full-fat cream cheese, 200 ml double cream, 4 g spirulina powder, 3 tablespoons maple syrup, zest of 1 lime, juice of half a lime
Method
- Line a 20 cm loose-bottomed tin with baking paper.
- Blitz dates and almonds in a food processor until they clump. Press firmly into the base of the tin. Refrigerate while making the filling.
- Whip the cream to soft peaks in a bowl. In a separate bowl, beat cream cheese with spirulina, maple syrup, lime zest, and juice until smooth.
- Fold the whipped cream into the cream cheese mixture with a spatula — do not over-mix.
- Pour over the base, smooth the top, and refrigerate for at least 4 hours or overnight.
- Remove from tin, slice cold.
Why this pairing works
Fat-rich cream cheese dramatically improves the bioavailability of spirulina's fat-soluble carotenoids. The no-heat preparation preserves phycocyanin intact. At 4 g total spirulina spread across 8 slices, this is a gentle dose — more dessert than supplement.
Note. The colour deepens and brightens as it chills. Do not skip the chilling time — it needs the full 4 hours to set properly.