This morning I discovered a small hole in my favourite Burton socks and, for a moment, I was a little sad. They’ve been my go-to pair, cozy and dependable. I resisted taking a photo—foot pictures just felt a bit awkward—so I moved on and focused on what mattered next: food.
On with the eats…
The no-bake Vanilla Fifteens I tried recently were a hit. After that success I kept craving chocolate, and when I attempted a peanut butter version it didn’t satisfy that intense chocolate urge. So I made a chocolate variation that includes an unexpected twist: spirulina. It’s still a Fifteens-style treat, but with an earthy, nutrient-dense boost.
About Spirulina
I first turned to spirulina when I was vegan and working through some protein gaps. It taught me an important lesson about intentional eating: whether vegan or omnivorous, paying attention to the nutrients you consume matters. Spirulina became a convenient way to add concentrated nutrition to snacks and smoothies.
Spirulina is a blue-green algae often praised for its rich nutrient profile. It provides a variety of vitamins, minerals and phytonutrients that can complement a balanced diet. Below are key qualities that are commonly highlighted about spirulina:
- Very high in protein by dry weight, making it a dense source of amino acids.
- Contains all eight essential amino acids, offering a complete protein profile.
- Rich in several B vitamins and beta-carotene (a form of vitamin A).
- Contains chlorophyll, trace minerals, and enzymes that support cellular function and energy.
- Provides gamma-linolenic acid (GLA), an omega fatty acid associated with nervous system health.
- Includes phycocyanin, a pigment noted for antioxidant and anti-inflammatory activity.
- Can be a source of vitamin B12 analogs and bioavailable iron for some people.
- May support immune function through various nutrient contributions.
Keep in mind that spirulina is a supplement and not a replacement for a varied diet. It’s also heat-stable, so it can be incorporated into cooked foods and baked treats without losing much of its character. I enjoy cooking with it and experimenting with small amounts in desserts when I want an extra nutrient boost.
Back to the Fifteens: these little no-bake bites are quick to assemble, satisfying, and portable. They’re perfect as an afternoon pick-me-up or a small dessert when you want something chocolatey but still nourishing. I pop mine in the freezer for a few minutes to firm them up—slightly frozen is my favourite texture.
Happy Saturday—enjoy a batch of Fifteens with or without spirulina, and feel free to experiment with flavours that satisfy your cravings while supporting your nutrition goals.
- 12 Medjool dates, pitted
- 1/2 cup walnuts + 1/2 cup crushed walnuts for topping
- 2 teaspoons spirulina
- 3 tablespoons cacao powder
- 2 tablespoons cacao nibs
- Combine the dates, walnuts, spirulina, cacao powder and cacao nibs in a food processor.
- Pulse until the mixture breaks down and the walnuts are small—about the size of a pen cap. The mixture should hold together when pressed.
- Roll the mixture into small balls and place them on a clean surface or a tray.
- One at a time, press each ball into the crushed walnuts so they stick, rolling between your palms until well coated.
- Place the finished Fifteens in the freezer for 4–5 minutes to firm up; they are especially enjoyable slightly chilled.
What superfoods do you rely on, or which would you like to try?
