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    Ingredients for +- 8 bars

    70g of grated coconut
    30g pumpkin seeds
    4 tbsp agave syrup
    2 tbsp coconut oil
    2 I AM ALGAE cubes
    1/2 tsp vanilla extract
    100 g dark chocolate
    pinch of salt


    How to

    Place a frying pan over medium heat. Toast the pumpkin seeds and grated coconut for 1-2 minutes until lightly toasted and grind to a fine powder. Add the other ingredients (without the chocolate) and mix to a paste.

    For bonbons:
    Pour a little chocolate into the mold and divide well. Add some of the paste and press gently. Pour the rest of the chocolate over the filling so that everything is well covered. Hit the mold on the kitchen counter a few times to get the air out.

    For the bars:
    Line a baking tray with parchment paper, pour in the paste and place in the freezer for at least 1 hour before cutting into cubes. Melt the chocolate over low heat. Dip the frozen pieces into the melted chocolate with a fork to coat them with chocolate. Store the bonbons and bars in the fridge before serving.


    Ingredients for 6 bars

    120 g raw cashew nuts
    65 g unsweetened shredded coconut
    50 grams of pumpkin seeds
    1 I AM ALGAE Spirulina cube
    2 tbsp chia seeds
    1 tsp cinnamon
    250 g medjool dates (about 20 dates), seeds removed


    How to

    In a food processor, blend the cashews to a floury consistency. Then add the coconut, pumpkin seeds, Spirulina, chia seeds, and cinnamon until nicely blended (about 30 seconds).

    Then add the dates (make sure the pits are removed) until the mix is ​​completely blended.

    Pour the mixture into a 20 x 20 cm brownie tin lined with baking paper. Use a spoon to press the mixture evenly and all the way into the corners. Refrigerate overnight, slice, and serve.


    Ingredients for 12 serves

    200 g cream cheese, softened
    1 cube I AM ALGAE
    12 medjool dates
    12 walnuts
    pinch of salt


    How to

    Place the softened cream cheese and the Spirulina in a medium sized bowl. Mix until smooth and creamy. 

    Pit the dates. Carefully slice the dates lengthwise with a sharp paring knife, and then remove the seed. Set the dates aside.

    Fill the dates with the cream cheese with a small teaspoon and put the walnut on top of the date. Sprinkle a bit of salt. Place in a serving bowl or platter. Do the same for all the dates and serve right away.


    Ingredients for 5 bars

    4 seedles medjoul dates
    1 1/4 cup of mixed nuts
    Pinch of salt
    1 Tbsp of raw cocoa powder
    1 Tsp of coconut oil

    3/4 cup of dark chocolate
    2 Tbsp of coconut oil

    200g softened cream cheese
    150g powdered sugar
    1 I AM ALGAE Spirulina cube
    Pinch of salt


    How to

    Place cashews in a large bowl. Cover with cold water. Soak for 4 hours. Rinse under cold running water and drain.

    Grease the base and sides of a 20cm (base measurement) square cake pan. Line with baking paper. Let the sides hang over.

    For the base, process dates, mixed nuts, salt, cacao and coconut in a food processor until coarsely chopped. Process until well combined. Press into base of prepared pan. Place in the freezer for 30 minutes or until firm.

    Place the chocolate and coconut oil in a small saucepan. Heat on medium whisking until the chocolate is melted and mixture is smooth. Put over the base and put in the freezer again.

    Put the cream cheese in the bowl of a stand mixer and beat until creamy and lump-free. Add the pinch of salt. Stir well to combine. With mixer in low, gradually add powdered sugar.

    Devide frosting over two bowls. Add I AM ALGAE Spirulina to one bowl and stir. Add both frostings on top of ther raw cake and swirl the frostings for a marble effect. Cut into bars.


    Ingredients for 8 balls

    1 cup of mixed nuts
    1/2 cup of medjoul dates
    1 Tbsp of coconut oil
    1/2 cup of coconut, shredded
    1 I AM ALGAE Spirulina cube


    How to

    Pit and soak the dates in water for hours to overnight.

    Add the mixed nuts to a food processor and blend until crumbly. Add dates and coconut oil, mix again. Lastly add the Spirulina and blend until everything is well combined.

    Form into balls by rolling it through the shredded coconut and store in the fridge.


    Ingredients for 1 bread

    3 ripe bananas
    3 eggs
    100g almond flour
    50g rolled oats
    1/4 Tsp of salt
    2 Tsp of baking powder
    2 Tsp of cinnamon
    2 I AM ALGAE Spirulina cubes
    300g of softened cream cheese
    1 Tsp of vanilla extract
    200g of powdered sugar
    2 Tbsp of coconut flakes
    Some honey, optional


    How to

    Preheat the oven to 170C. Lightly grease a cake tin with coconut oil or use a sheet of baking paper.

    Place the bananas and eggs in a blender and mix until fully mashed and combined. Add the almond flour, oats, salt, baking powder and cinnamon and mix again until smooth. If you prefer a sweet taste, you can add some honey and mix again.

    Take the cake tin and pour the bananabread batter in. Bake in the oven for approx. 45-50 minutes.

    For the frosting, put the cream cheese in the bowl of a stand mixer (or use an electric mixer) and beat until creamy and lump-free. Add vanilla extract and salt, stir well to combine. With the mixer on low, gradually add powdered sugar until
    completely combined.

    Wait for the cake to be completely cooled. Add the frosting on top and decorate with coconut flakes.


    Ingredients for 6 serves

    145g unsalted butter
    250g sugar, granulated
    80g unsweetened cocoa powder
    1 Tsp of vanilla extract
    2 eggs
    65g of all purpose flour

    for the frosting
    300g softened cream cheese
    1 Tsp of vanillia extract
    200g powdered sugar
    1 I AM ALGAE Spirulina cube
    1/2 Tsp of salt


    how to

    Position an oven rack in the middle of the oven. Heat to 165 degrees. Line bottom and sides of a square baking pan with baking paper. Leave overhang on opposite sides to easily remove the baked brownies.

    Combine butter, sugar, cocoa powder and half of the salt in a bowl. Stir mixture until butter has melted and fully mixed.

    Stir in vanilla. Add eggs, one at a time, stirring well after each one. When batter looks blended, add flour. Beat into the batter until it looks thick and pulls away from the sides of the bowl.

    Spread the batter evenly in the pan. Bake brownies 20-30 minutes until edges look dry and middle looks slightly underbaked. Pierce the brownies with a skewer. If it comes out with a few moist crumbs attached, they are done.

    Put the cream cheese in the bowl of a stand mixer (or use an electric mixer) and beat until creamy and lump-free. Add vanilla extract and the rest of the salt. Stir well to combine. With mixer on low, gradually add powdered sugar and I AM ALGAE Spirulina until completely combined.

    Wait for the cake to be completely cooled. Add the blue frosting on top.


    Ingredients for one cake

    200g unsalted butter
    3/4 cup of sugar
    4 eggs
    60ml milk
    1 I AM ALGAE Spirulina cube
    200g flour
    1 Tsp of baking powder
    1/4 Tsp of salt


    How to

    Gather all ingredients. Have butter, eggs and milk all at room temperature. Preheat the oven to 180 degrees. Place a sheet of baking paper inside a cake pan.

    Put softened butter in a large bowl and beat on medium speed until lightand fluffy. Add sugar to whipped butter and mix thoroughly for ± 5 min on medium speed. Crack eggs in a small bowl and whisk.

    Make mixture of flour, baking powder and salt and sift in thirds over the egg mixture. Mix well after each third on slow speed or by hand. After last third mix until smooth.

    Take one third of the batter and add I AM ALGAE Spirulina to it. Fold in just until the batter is smooth. Do not overmix.

    Add 6-8 dollops of Spirulina batter into the original batter. Fold the entire batter from the bottom of the bowl. Pour all batter into the pan while keeping a swirl effect. Tap the pan once to release the trapped air. Using a spatula, smooth out the surface.

    Put the cake pan in the oven. Lower the oven temperature to 170 degrees and bake 50 to 60 minutes.

    After 15 minutes, open the oven and score the top of the cake. Continue to bake. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove from oven. Let it rest for 15 minutes on a wire rack before taking the cake out of the pan to cool completely.


    Ingredients for +- 20 pieces

    200g self-rising flour
    125g brown caster sugar
    2 tbsp speculaas spices
    150g unsalted butter, vegan option possible
    1 I AM ALGAE Spirulina cube

    Almond paste
    150g almond flour
    150g fine granulated sugar
    1 I AM ALGAE Spirulina cube

    50g white halved almonds
    1 tbsp of water


    How to

    Sift the self-rising flour and add the brown caster sugar and 'speculaas spices' into a bowl. Add the butter and the I AM ALGAE cube and knead everything into a cohesive dough. Wrap the dough in foil and let it set in the fridge for 2 hours.

    Put the almond flour and sugar in a bowl. Keep stirring until you have a malleable mixture. Now add the I AM ALGAE cube and knead everything well. Wrap the almond paste in foil and let it set in the fridge for 2 hours, just like the dough.

    Preheat the oven to 175 degrees and grease a 20x20 cm baking tray. You can also use a sheet of baking paper. Divide the dough into 2 portions and roll out both halves on a floured work surface into 2 parts with a thickness of 1 cm. Place one piece on the baking tray and spread the almond paste evenly over it. Place the other piece of dough on top and press gently.

    Garnish with the halved almonds and brush the top of the dough with some water. Place the baking tray in the middle of the oven and bake the Spiced Bisquit for 40-45 minutes. Let it cool down and cut into squares.