Guest Blogger Kath and Jade
Kath & Jade created @panaceas_pantry to share their passion and to inspires others. They hope you enjoy their recipes. See all recipes by Kath and Jade
You put the lime in the coconut and get a spirulina cake! Kath and Jade's Food Journal: bit.ly/panaceas
1. Pulse all the ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer.
2. Drain & rinse soaked cashews. Melt the coconut oil & set aside to cool. Combine all the ingredients in a food processor & pulse until well combined, including the melted coconut oil. Once combined pour the mixture onto the base & set aside in the freezer
3. Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients including the melted coconut oil & pulse until combine. Pour on top of the cake & set in the freezer.
4. Enjoy this cake at room temp- left out of the freezer for at least 25-30 minutes.
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