Today, I have the incredible fortune of collaborating with one of my best friends -- Juliana. Juliana and I met a couple years ago at Matthew Kenney's Culinary Academy in Santa Monica. She has been one of my favorite people since our union....she is so compassionate, hilarious, loving, and thoughtful.
Juliana and I serendipitously rendezvoused in Maine a couple weeks ago and decided to culminate some magic utilizing one of our favorite products (and one of the most interesting products on the market right now) - Blue Majik from E3Live.
Blue Majik is an extract of Spirulina. It is mostly composed of Phycocyanin, the color pigment protein in the algae....thus making this product the most beautiful hue of blue. You will truly believe in color therapy after opening this bottle of magic!
Enjoy this whimsicle recipe!
- 3⁄4 C Almonds, soaked
- 3⁄4 C Oat Flour
- 1⁄2 Apple, chopped
- 2 Dates, pitted and chopped
- 2 TBS Chia Flour
- 1⁄2 TBS Psyllium Husk Powder
- 1⁄4 tsp Vanilla Extract
- 4 tsp Maple Syrup
- 1⁄2 tsp Cinnamon
- 1⁄4 teaspoon Sea Salt
- 1/3 cup Blueberries
Freeze the blueberries on a cookie sheet.
Grind soaked almonds into course crumbs in a food processor. Add remaining ingredients, except for blueberries, and process until well combined. Remove blueberries from the freezer and fold into batter (this prevents the blueberries from coloring the batter).
Place the batter mixture into the fridge for 30 minutes to firm up. Remove from the fridge and begin to mold small donut-hole shapes. Spear the donut holes with a popsicle stick. Lay out your donut holes on a mesh dehydrater sheet and dehydrate for 5 hours. Transfer your donut holes into the freezer for one hour. This will allow the icing to adhere to the batter.
Blue Majik Icing
- 1/2 C Cacao Butter
- 1/2 C Stone-Ground Cashew Butter
- 1 tsp Maple Syrup
- 1/2 tsp Blue Magik
- 1/4 tsp Salt
- 2 drops Blueberry Medicine Flower Extract
- Stevia Extract to Taste
Whisk together all the ingredients in a bowl. Dip the frozen cake pops into the icing, and then lay them on a cooling-rack atop a cookie sheet. Place in fridge for icing to firm up. Keep in the fridge until ready to serve. Enjoy!