Blue Spirulina Crêpe Cake with Pink Pitaya Nice Cream
Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 240ml oat milk
- 100ml coconut yogurt
- 1 tbsp agave syrup
Pink Pitaya Nice Cream
- 4 medium-sized frozen bananas
- Splash of oat milk
- 1/4 cup pink pitaya
- 1/2 tsp blue spirulina (for purple color)
Preparation
Mix all chia pudding ingredients in a bowl and leave overnight in the fridge.
For the pink pitaya nice cream, blend frozen bananas, a splash of oat milk, pink pitaya, and blue spirulina until smooth.
Layer the chia pudding and pink pitaya nice cream in a crêpe cake fashion.
For the full recipe, visit @eat_like_swaggeratfrow’s page.