Creamy pistachio and spirulina

60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Marcona almonds 0.188 kg
Aceite de coco 60.0 g
Agave syrup 37.5 g
Lemon juice 0.15 l
Grated coconut 0.03 kg
Green tea 0.75 ud
Espirulina 3.75 g
Elaboration
  • Preheat the oven to 180°C.
  • Toast the pistachios, let them cool down, then blend them until you have a fine paste.
  • Add the grated coconut, coconut oil, agave syrup, lemon and green tea infusion together with the spirulina.
  • Blend until smooth.
  • Fill the moulds with a piping bag and let them rest in the refrigerator for about 24 hours.
  • Remove from the molds very carefully to prevent the mixture from cracking.
Nutritional information (1 portion)
Energy
413.66
kcal
Carbohydrates
10.38
g
Proteins
8.37
g
Lipids
36.15
g
Sugars 8.93 g
Salt (Sodium) 10.82 mg
Folic acid 39.9 ug
Vitamin C 10.82 g
Vitamin A 0.6 ug
Zinc 0.39 mg
Iron 2.36 mg
Calcium 104.11 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 3.76 g
Monounsaturated fatty acids 13.76 g
Saturates 1.59 g
Fiber 5.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.