Everybody loves spirulina pie. This is my modified recipe for an 11-inch / 28cm tarte adapted from Matt Amsden's RAWvolution recipe book .
Ingredients:
Crust:
250 g Almonds (soaked and dehydrated)
75 g Dates
10-20 g Cacao Butter
Pinch of Himalayan Salt
Filling:
300 g Thai Coconut Water or Maple Water
100 g Cashews
80 g Coconut Oil
140 g Maple Syrup
2 TBS Spirulina Powder
2-3 TBS Cacao Powder
Bananas (brushed with lime or lemon juice)
Method:
- Place almonds in your TM31 and grind 10 sec / speed 10
- Add dates, cacao butter, salt and blend 20 sec / speed 5-7
- Press the crumbly mixture with moist hand into the bottom and sides of the tarte pan
- Arrange bananas in tarte pan
- Blend the ingredients for the filling for 1min / speed 10 and pour into pie crust
- Freeze for 1-2 hours to get it thick and sliceable
Spirulinatarte
fuer eine Tarteform 28cm
Zutaten:
250 g Mandeln
75 g Datteln
10 - 20 g Kakaobutter
1 Pr. Salz
Bananen ( mit frischem Zitronen - oder Limonensaft bepinselt)Fuellung:
300 g Kokoswasser
100 g Cashews
80 g Kokosoel, kaltgepresst
140 g Ahornsirup
2 EL Spirulinapulver
2-3 EL Kakaopulver
Zubereitung:
- Nuesse 10 Sek./Stufe 10 mahlen. Datteln, Kakaobutter, Salz zugeben und 20 Sek./Stufe 5-7 zerkleinern und mit angefeuchteter Hand in die Form pressen.
- Mit den Bananen belegen
- Restl. Zutaten auf 1 Min./Stufe 10 mixen und in die Pieform giessen
- Mind. 1-2 Stunde ins Gefrierfach stellen
Hi Tebasile!
ReplyDeleteNext month is Halloween!? Nice cake for this date! ;-X
Yes Ravenna, don't forget the Scary fingers :-):
ReplyDeletehttp://tebasileskitchen.blogspot.com/2009/10/scary-fingers-children-need-some-snacks.html
Hi Elisabeth,
ReplyDeleteThe pie is a great idea for Halloween. Very Spooky and it tastes great.
The kids love it.
Kim