I am using two of my favorite ingredients: SPIRULINA & COCONUT (oil too!) for this VERY green spirulina pie. I was making a raw version and then decided to come up with a non-raw one for my friends who don’t have access to young thai coconuts or don’t want to try to whack one open (I understand!). So, let’s get to cracking! No, literally! Only if you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe (R)=raw. If you are doing the non-raw version, just get a can of organic coconut milk (full fat) (NR)=non-raw. I had a chilled can in the fridge for another recipe, so I used it.
Raw Spirulina Pie [Vegan]
Ingredients You Need for Raw Spirulina Pie [Vegan]
- 2 cups finely ground raw almonds
- 1/3 cup pitted dates
- pinch of sea salt
- 1 – 2 TB. carob or cacao powder
- Meat from 1 young Thai coconut (R) or 1 can (chilled) Organic coconut milk (NR)
- Water from 1 young Thai coconut (about 1 cup) (R) – omit if using canned milk
- 3 TB. Spirulina
- 2 TB. raw cacao or carob powder
- 3 TB. coconut oil
- pinch of sea salt
- vanilla stevia – 20 drops or more to taste
- 1 TB. maple syrup or yacon syrup
How to Prepare Raw Spirulina Pie [Vegan]
- If you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe.
- If you are doing the non-raw version, just get a can of organic coconut milk (full fat).
- To make the crust, mix all the ingredients into a food processor and blend till it incorporates and start to stick (if you have to add a few extra dates – go ahead).
- Press the mixture evenly into the bottom of a 9-inch pie plate.
- Combine all the ingredients (except for whatever version you are not using) in a high-powered blender and blend until smooth.
- Pour this liquid mixture onto the pie crust and freeze overnight, or at least 4-6 hours before serving.
- Let sit out 10-15 minutes to thaw a bit before cutting.
You could forgo the crust and pour the filling into small individual bowls and set in refrigerator for a few hours and have a pudding. This is divine!
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