Raw ‘Superfood’ Kiwi cake with coconut, matcha and spirulina

//This recipe is developed in collaboration with Helios and Supernature and contains sponsored content//


This is most definitely one of my new favourite recipes; especially now when it’s warm and sunny and summer is in full bloom. This cake is amazingly fresh and fruity, yet sweet and creamy thanks to the coconut milk and vanilla. Matcha and spirulina gives the cake a beautiful green colour and added nutrients and an exciting twist flavour wise. I’ll be making this again and again this summer, that’s for sure. 




1 cup coconut flakes

1 cup almonds

2 tbsp almond butter

2 cups pittted dates

1/2 tsp spirulina

1/4 tsp vanilla powder

a pinch of sea salt

Kiwi and coconut cream filling:

2 cups cashews, soaked for 2-4 hours

4 kiwies, peeled and chopped

2/3 cup agave nectar or maple syrup

1/2 cup coconut oil

1/3 cup coconut milk (full-fat)

1/4 tsp spirulina

1/4 tsp matcha powder

A pinch of sea salt




1. To make the crust, simply process coconut and almonds in a food processor until a fine flour. Add dates, almond butter, spirulina, vanilla and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.

2. For the cream layer, blend all ingredients in a high speed blender until completely smooth. Pour the batter over the crust and spread out evenly. Put the cake in the freezer and freeze until solid (2-4 hours or so).

3. Remove the cake from the cake tin while it’s still frozen. Decorate with edible flowers, kiwi slices, chopped nuts and/or melted raw chocolate. Enjoy ❤️