Spirulina is known to be one of the richest sources of nutrients, including B vitamins plus phytonutrients, carotenoids and chlorophyll, perfect support for a healthy immune system. What’s more, spirulina is a plant-based protein that absorbs almost three times as quickly as its meat counterparts, so it’s a great way to add nutrients that are missing if you follow an exclusively plant-based diet. Its most commonly used to boost morning smoothies, in baking, or in its simplest form mixed with water,  and also can be used in making Spirulina Almond Butter Cups.

Created by Ripe Journal


Spirulina cup: 

Almond butter centre: 

  • 3 tablespoons almond butter – if almond butter is runny, add some almond meal to thicken, as you want more of a thick paste consistency.


  1. Melt the coconut oil gently ( I suggest using the bain-marie method), then stir in the spirulina and maple syrup until evenly combined.
  2. Get out 3 cupcake papers, and pour in just enough of the mixture to cover the bottom of each one. Put in the fridge for about 10mins until it’s solid.
  3. Scoop a tablespoon of almond butter into each one, then pour on the remaining spirulina mixture so it covers the almond butter.
  4. Freeze or refrigerate until solid, then enjoy! Feel free to dust with cacao powder or melt some dark chocolate to dip the cups in.