Phytoplankton: The New Vegan Wholefood Alternative to Pre-natal Vitamins Plus Raw Vegan Choc Mint Cakes
Hazel & Cacao:
Recipe type: Dessert
Serves: 6
  • BASE:
  • 1 cup walnuts
  • 1 cup dates
  • 2 TBSP cacao powder
  • 1-2 tsp water if needed
  • 1½ cups cashews (soaked for 15 minutes in boiling water or soaked overnight)
  • 200g can coconut cream
  • 3 TBSP maple syrup
  • juice ½ lemon
  • a small handful of spinach for colour
  • 4 drops peppermint essential oil or ¼ tsp peppermint extract
  • 2 heaped tsp Phytality Phytoplankton
  • 2 TBSP cacao powder
  • 2 TBSP maple syrup
  • 2 TBSP avocado oil
  1. For the base, process all ingredients in a food processor until sticky. Divide mixture and press down evenly into the base of large muffin tin. I used about 2 tbsp of the base for each muffin hole. I used a silicone muffin mould. If not using silicon, make sure to line your muffin tin holes with baking paper for easier removal. Set aside.
  2. For the filling add all the filling ingredients in a high-speed blender and blend until smooth. Pour out evenly over bases in the muffin tin and freeze for about 4 hours until set.
  3. Mix the chocolate sauce ingredients in a small bowl and spoon out over cakes once set. decorate with blueberries or toppings of choice.
Recipe by Hazel & Cacao at