This week, by absolute coincidence, I bring you a recipe that’s a darker shade of green than I’ve been featuring recently. Spirulina is quiet the powerhouse nutritionally speaking, BUT that’s not why I’m using it in this recipe. I rarely do things strictly because they’re healthy, my recipes are almost healthy as an after thought, that main objective when developing new recipes is to make the most tasty thing possible. It just happens to be that the palate I work from is filled with pure, natural, health giving ingredients! 🙂
I know that spirulina can tend to put people off. Most of us want to pinch our nose and get it into our bodies with as little taste occurring as possible. But it doesn’t need to be that way. Spirulina is actually very creamy and sweet, if you get the right brand. I enjoy LifeStream and MicroOrganics brands. They aren’t fishy at all. I have trialled these on a lot of students and some friends who don’t eat healthily — everyone is shocked at how delicious these are, dipped in chocolate or not!
200g ( 2 cups ) desiccated/shredded coconut
125g ( ½ cup ) water
20g ( 2 tbsp ) spirulina powder (LifeStream or Micro Organics brands are my favourite)
1 tsp vanilla powder
1 tbsp lemon juice
100g ( ½ cup ) coconut sugar
35g ( scant ¼ cup ) banana powder ( optional )
- Combine all ingredients in a bowl and mix well with your hands.
- Spread the mix to 1/4 – 1/2 inch thickness on a teflex lined dehydrator tray using an offset or cranked spatula.
- Dampen the spatula as needed to keep the mixture from sticking to it.
- When you’re ready, use the spatula to score the mixture into the shape you desire. I made rectangles, like bars, but you can do any size and shape you’d like.
- Dry the mix for 8 hours on 115f and then, carefully, transfer it to a mesh tray to dry a further 8-15 hours or until dry and crisp.
- Once cool store in an airtight container.
- You can follow this video to learn how to enrobe these in chocolate.