Vegan coconut barfi with blue spirulina

By Shahzadi Devje

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Ingredients

1 teaspoon spirulina blue
2 teaspoon water
1/2 cup coconut milk
5 teaspoons erythritol adjust according to taste or use another sweetener of choice.
1 cup almond meal
1 cup desiccated coconut unsweetened, fine. Plus a little extra for topping the coconut barfi.
6 green cardamom crushed seeds
1/8 teaspoon coconut oil for greasing the bottom of the pan

Start by whisking the blue spirulina with water and set aside.
In a medium pan on low heat, add the coconut milk, blue spirulina mixture, erythritol and stir to mix.
Add the almond meal, finely desiccated coconut and crushed cardamom seeds. Mix thoroughly and when the coconut barfi begins to come together, turn off the heat.
Oil a 6X4 inch dish with coconut oil using a brush.
Transfer the coconut barfi mixture into the dish and press it down using the back of a dessert spoon. Try to work swiftly as the barfi starts to set and harden. Top with a little desiccated coconut and sliced almonds (optional). Slice into six large pieces or eight small slices and serve immediately.
Store any leftover coconut barfi in an airtight container in the refrigerator for up to two days. It will harden with time.

Find Shahzadi's original recipe here.