8 Spirulina Recipes to Cheer Up Your Tastebuds

You know all about the various health benefits of spirulina. You’ve gotten yourself some spirulina powder. You’ve mixed it with water and…you’re still trying to down the nasty concoction.

‘Cause let’s face it – as wonderful as spirulina is for your health, it’s not so friendly to your tastebuds. And no matter how much you keep repeating all the awesome benefits of spirulina over and over in your head, it ain’t convincing your traumatized tastebuds.

So how do you get this spirulina powder inside of you so you can actually start experiencing its benefits? Well, there are ways – tasty ways.

We’ve listed the best of these spirulina recipes here, collected from some of the savviest spirulina chefs from around the Internet. Bon appetit!

1. Tropical Superfood Smoothie Bowl

Let’s just take a moment away from reality and dream of white sand beaches, warm breezes, and cool ocean water, all while enjoying this super healthy, thick and creamy green tropical smoothie bowl filled with pineapple, coconut water, spinach, and banana.

delicious spirulina recipes

Image Source: NutritionStripped.com

What you need:

  • 2 cups raw spinach
  • 1 frozen banana
  • 1 cup frozen pineapple
  • 1 tablespoon almond butter
  • ½ cup coconut water
  • ½ cup ice (add more to thicken to your liking)
  • 2 teaspoons Baobab powder
  • 1 teaspoon Spirulina powder

Toppings: homemade granola, shredded coconut, or goji berries

Add all ingredients into your Vitamix/Blendtec or regular ole’ blender and mix until thick and creamy. You can adjust the amount of coconut water and ice to make it thicker or thinner, depending on how you enjoy it, I like it with the amounts listed above. The desired consistency is like soft serve ice cream.

Garnish with optional toppings like goji berries, more pineapple, coconut, etc.

Serve immediately and enjoy!

TIP: This is a meal in a bowl, if you’d like this to be lower in calories or lower in sugar, simply add half of the amounts of fruits to your liking.

What about the superfoods? This smoothie uses spirulina and baobab powder, both of which are delicious and nutrient dense superfoods for this tropical smoothie. If you’ve never tried baobab before it tastes similar to a citrus fruit with bright flavors and it’s even orange in color. More importantly than it’s great taste, is the nutrition profile. Baobab contains heaps of vitamin C, magnesium, potassium, and calcium. Couple the vitamin C found in baobab with the iron in spirulina and you have a better chance of increasing the iron that’s absorbed in the body.

2. Totally Vegan Spirulina Ice Cream

Have you had vegan ice cream before? If you haven’t you are truly missing out. This one is to die for. So yummy and easy to make. No machine required. You could use one but if you don’t have one just freeze and thaw the ice cream for 10 minutes before serving. It’s also a perfect treat for anyone following gluten-free or vegan diets.

spirulina recipes including ice cream

Image Source: Nuts.com

What you need:

  • 14 oz full fat coconut milk
  • 1/4 cup agave syrup or maple syrup
  • 1 tsp spirulina
  • 1 tbsp cacao nibs


1. In a blender, mix all the ingredients except the cacao nibs. If you don’t have a blender you can use a wire whisk to combine the ingredients.

2. Transfer the mixture to a bowl. Cover it and place it in the freezer for at least 3-4 hours. Before serving let the mixture thaw for 20 minutes to be able to scoop it out with a medium to large cookie scoop.

3. Sprinkle some cacao nibs on top before serving.

Read more: https://blog.nuts.com/spirulina-ice-cream-recipe-gluten-free-vegan/

Superfood fact: Considered a complete protein, spirulina contains all 9 essential amino acids that our bodies need on a daily basis. These essential amino acids must be obtained through food since we cannot synthesize them ourselves.

3. Superpower Spirulina Pie (Raw and Non-Raw Versions)

spirulina recipes worth trying out

Image Source: Onegreenplanet.org

What you need:

For the crust

  • 2 cups finely ground raw almonds
  • 1/3 cup pitted dates
  • pinch of sea salt
  • 1 – 2 TB. carob or cacao powder (I used carob)

For the filling

  • Meat from 1 young thai coconut (R) or 1 can (chilled) Organic coconut milk (NR)
  • Water from 1 young thai coconut (about 1 cup) (R) – omit if using canned milk
  • 3 TB. Spirulina
  • 2 TB. raw cacao or carob powder (I used 1 TB. of each)
  • 3 TB. coconut oil
  • pinch of sea salt
  • vanilla stevia – 20 drops or more to taste
  • 1 TB. maple syrup, honey or yacon syrup (I used yacon syrup)


1. If you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe.

2. If you are doing the non-raw version, just get a can of organic coconut milk (full fat). I had a chilled can in the fridge for another recipe, so I used it.

3. To make the crust, mix all the ingredients into a food processor and blend till it incorporates and start to stick (if you have to add a few extra dates – go ahead).

4. Press the mixture evenly into the bottom of a 9 inch pie plate.

5. Combine all the ingredients (except for whatever version you are not using) in a high powered blender (I use a Vitamix) and blend till smooth.

6. Pour this liquid mixture onto the pie crust and freeze overnight, or at least 4-6 hours before serving.

7. Let sit out 10-15 minutes to thaw a bit before cutting.


You could forgo the crust and pour the filling into small individual bowls and set in refrigerator for a few hours and have a pudding. This is divine!

Read more:

Food fact: 1 tsp. of Spirulina will meet your RDA of B12, and spirulina contains over twice the amount of B12 found in an equivalent serving of liver.

4. Acai Spirulina Buckwheat Nut Granola

This granola is full of healthy fats (omega 3’s!), Magnesium, Iron, Vitamin E, and a good amount of protein. It’s perfect with almond milk, or on its own.

spirulina recipes featuring granola

Image Source: Kibby’s Blended Life

Dry Mixture:

  • 2 cups raw almonds (soaked at least 8 hrs. or overnight and rinsed)
  • 3 cups buckwheat groats (soaked at least 8 hrs. or overnight and rinsed WELL)
  • 2 cups walnuts or pecans (soaked 2 hrs. and rinsed)
  • 1 cup raw pumpkin seeds (soaked 2 hrs. and rinsed)
  • 1 cup raw sunflower seeds (soaked 2 hrs. and rinsed)

I soak almonds and buckwheat groats overnight. Then other nuts/seeds (in the same bowl) the next morning for a few hours.

Wet mixture:

  • 1 frozen packet of Acai (available at WholeFoods or other specialty stores) or 1/4 cup Acai powder
  • 1 TB. spirulina
  • 1 cup organic Thompson raisins
  • 1 TB. vanilla extract
  • 1/4 cup fresh orange juice and orange zest
  • 1/2 cup maple syrup
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. sea salt
  • 1 ripe banana
  • Stevia – to taste (optional)

I’ll sometimes add Maca, Maqui, stevia instead of banana, or substitute dried figs for the raisins.


1. In a blender, blend the wet ingredients until smooth. Add a touch of water, if needed, to facilitate blending.

2. Chop almonds in food processor (keeping as chunky as you like your granola) and transfer to a large bowl. Pulse the pumpkin seeds, sunflower seeds and walnuts (pecans) in food processor till desired size and transfer to bowl with almonds. Transfer rinsed buckwheat groats to large bowl with other nuts/seeds (no need to process them!)

3. Pour the wet mixture on top of nuts/ seeds/ groats and mix well.

4. Spread the granola on teflex sheets on dehydrator tray (I usually get 4 trays out of this recipe) and dehydrate at 115 degrees for about 6 hours. Flip the granola off the teflex sheets onto mesh tray and put back in to dehydrate for another 8-10 hours (depending on humidity and temperature in house) until granola is crunchy. (*Granola will get crunchier once in fridge.*)

If using oven version (not raw) – Bake on a parchment covered baking sheet at 250 degrees for 45 minutes-1hour. Every 15 minutes, flip the mixture. Watch carefully towards end not to let it burn! Let cool 15 minutes before breaking apart into pieces.

5. Break into pieces and store in an airtight container in the fridge. The granola will harden in the fridge.

Read more tips and recipes here: http://www.kibbysblendedlife.com/raw-acai-spirulina-buckwheat-granola/

Raw granola is expensive if you buy it at the market and specialty stores (it can be $9 for a small bag – I DON’T THINK SO!). Making your own is so much cheaper and healthier because you have the ability to put in it what you want.

5. Spirulina Protein Power Bites

Want quick, healthy snacks that are easy to take on-the-go? You can make these adorable little bites of goodness using spirulina.

easy spirulina recipes

Image Source: Vegan Insanity

What you need:

  • 1 cup dates
  • ½ cup raisins or dried cranberries
  • ¾ cup almonds
  • 2 tbsp spirulina
  • 3 tsp lemon juice


1. Add all ingredients to a food professor and process until well combined.
2. Roll into balls and store in the refrigerator for up to 2 weeks.

Read more about the recipe here: http://www.veganinsanity.com/recipes/spirulina-protein-power-bites/

6. Spirulina Protein Crepes with Banana Ice Cream

Traditional crepes with ice cream are full of refined sugar, eggs, dairy and flour (hello, stretched, sore, bloated stomach, good bye top button). Enter these raw superfoods make over version. Healthy, protein filled, gluten free, superfood-spiked, bloat-free pockets of yum!

spirulina recipes with crepes

Image Source: AscensionKitchen.com

What you need:

  • 3 large ripe bananas
  • 1 teaspoon spirulina
  • 1 vanilla bean, chopped
  • ½ cup nut milk*
  • 2 teaspoons coconut oil
  • 2 tablespoon coconut palm sugar
  • 2 tablespoons hemp seeds
  • ¼ teaspoon flaky sea salt
  • 1 cup sprouted buckwheat flour


1. Blend everything except the buckwheat flour till nice and creamy.

2. Transfer to a mixing bowl, sift in the flour.

3. Spread the mixture thin and even over a dehydrator teflex sheet.

4. You should have enough mixture to cover two sheets.

5. Dehydrate at 115˚ for 8 hours, then gently flip the crepe over, and dehydrate for a further hour or two until dry.

6. Cut each crepe sheet into 9 equal sized squares.

7. Spoon a few tablespoons of banana ice cream in each crepe, fold in half and dust with coconut flour and a few fresh raspberries.

Read more about the recipe and the ice cream recipe here: http://ascensionkitchen.com/spirulina-protein-crepes-with-banana-ice-cream/

7. Tropical Spirulina Guacamole Toast

Spirulina-infused avocado toast. SO good & nutrient-infused…

Image Source: Kathy Patalsky of Healthy. Happy. Life

What you need:

  • 3 Tbsp pineapple-avocado guacamole ( recipe below)
  • 1 piece of sprouted grain toast

Sunny Pineapple Guacamole
*makes 1 1/2 cups

  • 1/2 – 1 tsp spirulina
  • 1 avocado, diced
  • 1/2 cup fresh pineapple, chopped
  • 1/3 cup sweet onion, chopped
  • 1/4 tsp pepper + a few pinches of pink salt
  • 1 lemon, squeezed (or sub lime juice)
  • pinch of chili powder or cayenne

Optional: grate in some fresh ginger! (Another favorite Hawaiian flavor)


Mash and fold until soft and spirulina is well mixed in.

Spirulina has a soft nutty flavor that is barely noticeable when blended with bright delicious flavors. Delicious, I promise! And spirulina newbies, just start small. Add a tiny pinch or spirulina and work from there! You want to eat this superfood…!

8. Spirulina Pesto

Make a different kind of pesto: spirulina pesto. This pesto is quick to prepare and is an easy way to add the nutritional benefits of spirulina to a meal.

Image Source: PumpUp

What you need:

  • 3 c fresh basil
  • ¾ c whole raw almonds
  • 1 Tbsp spirulina powder
  • 1 clove garlic, roughly chopped
  • ½ c extra virgin olive oil
  • 1 Tbsp fresh lemon juice


Pulse basil, almonds, spirulina, garlic, and ½ tsp sea salt in food processor to combine. Add oil gradually, processing until mixture is finely chopped, about 1 minute. Pulse in lemon juice. Serve and enjoy!

Read more and find 4 green spirulina recipes that will blow your mind here: http://blog.pumpup.com/post/4-green-spirulina-recipes-that-will-blow-your-mind-get-healthy-with-valentina/

About the Author Jessica

After growing up a perpetually pudgy kid, Jessica discovered real food - and her waistline shortly afterward. When she's not crafting concoctions in the kitchen, she spends her free time writing about food, making her own deodorant, watching sci-fi, doing headstands, and looking for gluten free food that doesn't suck.

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