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Elphie's Spirulina Mint and Carob Raw Cake (Nut-Free)

Most Paleo/ Vegan raw cakes (the ones that kinda masquerade as cheesecakes but actually taste nothing like cheesecake!) are packed with nuts. Aside from the fact I am appalling at portion control and eating nuts by the cupful, albeit in a smooshed up consistency, really does me no favours digestively or calorically speaking, my daughter is actually allergic to several varieties. I made this to celebrate her major achievement this week and hope she likes it!

Spirulina Mint and Carob Raw Cake

I'm not saying using seeds and coconut makes this any less energy-dense nor a food to be consumed with abandon - I think we all know the drill about treats (even healthy ones).

I call this cake Elphaba, after the more commonly known Wicked Witch of the West from the Wizard of Oz, with the trademark green skin. Poor girl was as cynical as they come, had a mighty fiery temper and was by no means perfect. But I reckon she was also misunderstood, a bit of a reluctant misfit and not all bad under that scary exterior. Just like this little cake x

Elphie's Spirulina Mint and Carob Raw Cake (Nut-Free)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 1 small cake (11cm diameter)


scant 1/2 cup (65g) raw unsalted sunflower seeds
scant 1/2 cup (45g) unsweetened dessicated coconut
1 medjool date (19g with stone in)
1 tbsp (15g) coconut oil
1 tbsp carob powder (or sub raw cacao)
pinch sea salt
dribble of coconut cream or milk as needed

1 small banana (approx 100g)
1/2 cup (45g) unsweetened dessicated coconut
1 heaped tbsp tahini
1 medjool date (19g with stone in)
1/4 tsp mint extract or a small handful of fresh mint leaves
1 tsp spirulina*
1 tsp chia seeds, ground
3 tbsp coconut milk, or more if needed
optional: 1 tsp raw honey or maple syrup 
optional: 1 tsp collagen powder

Optional toppings:
raw cacao nibs
chocolate drizzle: (mix 2tbsp melted coconut oil, 2tbsp raw cacao, 1tbsp carob, 1/4 tsp vanilla extract, optional 1tsp lucuma or 1tsp raw honey)
mint leaves

* Spirulina is optional and is used largely for the green colour - the little extra protein and vitamin boost is a small bonus

1. Line a small springform cake tin (mine is 11cm diameter) with baking parchment on bottom and sides.
2. Combine all base ingredients, except coconut cream, in a food processor until a fine clumpy crumb forms.
3. Add a dribble of coconut cream at a time before processing again until mixture sticks together like a dough when pressed.
4. Press the base mix into the bottom of the prepared cake tin, compressing it neatly. Transfer to freezer to set.
5. In a clean  high powered blender/ food processor, add all top ingredients including any sweetener if preferred (I like it without) and blend until smooth and creamy. If too thick, add a dash extra of coconut milk until desired consistency.
6. Pour top mixture onto the base, smooth surface and scatter with cacao nibs if using, lightly presing into the surface so they adhere. Return to freezer for at least 2 hours to firm.
7. When frozen, decorate with chocolate drizzle if using - it will harden almost immediately upon contact with the cold cake as coconut oil hardens below 24 degrees celsius.
8. If cake is frozen solid it will require defrosting for 30-60mins depending on room temperature, before slicing and serving.