Have you ever tried a raw cake recipe? If not, it's definitely time for this new experience. This creation is based on a deliciously healthy, sugar-free Spirulina nut crunch base and topped with a super fruity blueberry cashew cream filling. Of course, regarding the amount of nuts in the recipe, it isn't the "lightest" creation. But if you take a small piece of it every now and then while keeping the rest of your tart in the freezer, I promise, your body couldn't thank you more. Why? Because the deliciously "raw" inside is loaded with vitamins, minerals, fibre and healthy fats - a very rare coincidence in the dessert category! ;)
By the way, with this cake you also contribute to your 15% of daily proteins. With more than 65g of protein per 100g, Spirulina is a true superfood and one of the richest sources of protein out there! (see details).
Yes! Part of the nuts must be soaked as they are too hard to process otherwise. As you know, I truly believe in the healthy benefits of soaking. Soaked nuts, grains and seeds are free or nearly free from enzyme inhibitors, such as physic acid, which harm the nutrient absorption in our body and make the nut, seed, grain hard to digest for us.
However, while the cashews must be soaked in the recipe for further processing (they are to hard otherwise), I didn't soak the pecans beforehand either as they need to be in their "crunchy" consistency for further processing. However, feel free to also soak the pecans beforehand (6-12h). Then, dehydrate them for further processing.
Ready to explore more deliciously healthy, plant-based dessert recipes? Here are some of my favs:
I hope you enjoy this delicious Spirulina Raw Cake recipe and make a jump of happiness when you try it for the first time. I am the biggest raw cake fan. The flavor profile of an unprocessed, natural cake is simply amazing. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
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