Instead of opting for green food coloring, we reached for a touch of spirulina for this variation of our all-natural coconut laddoo. Nothing like a little blue-green algae to color these creamy, spiced truffles green. Made using principles inspired by Ayurveda, we promise they don’t taste like the sea! Check out our golden and rose-y variations too. Happy Eating. Happy Digesting.

Spirulina Coconut Laddoos | Cinnamon, Cardamom & Ginger

a truffle, a laddoo or a bliss ball, that makes the perfect snack or dessert

Course Dessert, Snack
Cuisine Ayurveda, Indian, Pakistani
Season Summer
Quality grounding, heavy, moist
TOTAL TIME 30 minutes
SERVINGS 12 pieces



  1. in a small bowl, soak desiccated coconut with ⅔ cup of boiling water. mix well, cover and set aside while toasting the almond flour and spices. this softens the dry coconut and gives it a nice chewy, moist texture.

  2. over medium heat, warm a frying pan and toast almond flour. the color will change from ivory to cream/ecru. stir every 20-30 seconds for about 5-7 minutes, more often as the flour begins to toast. add to a mixing bowl and set aside.

  3. in the same frying pan, over medium heat, add the cinnamon, cardamom and ginger and toast until fragrant. remove the pan from the stove, and then add the spirulina. mix well and add to mixing bowl with almond flour. takes about 30 seconds to 1 minute.

  4. re-warm the frying pan over medium heat, when the pan is warm, add the soaked coconut (removing an excess water). it will create a little steam, further soften the coconut, and soften it. the purpose of this step is to evaporate excess water so the coconut is not soggy or too watery. Continue to stir to prevent toasting or drying out the coconut. its okay to have moisture, just burn off the excess water. About 5-7 mins. Add to mixing bowl with almond flour.

  5. melt 1 tbsp of solid ghee or coconut oil, if your oil is already melted, add 1 1/2 tbsp oil and warm the oil.

  6. mix toasted almond flour, coconut, salt, spices together and form a well in the middle of the bowl. then add the warm ghee or coconut oil. gently fold in the fat with the flour until evenly mixed. let cool, if needed so you are able to use your hands to for the balls and before adding the honey

  7. swirl the add in 2 tbsp honey all over the mixture and mix well with a spatula or wooden spoon. taste to ensure it sweet enough for you, if not add more honey. then using a slightly greased hand to prevent sticking, take about 2 tsp of the mixture and roll into a ball. if the ball does not form, you may need to add more honey. at this stage they are a little delicate, so gently place the ball into a bowl with the remaining desiccated coconut, and roll around in the bowl or with your hands to coat each laddoo.

  8. once all laddoos are formed and covered with coconut, refrigerate for 20-30 minutes to infuse the flavors together and so they firm up. This can be made and served 1 day ahead. Serve at room temperature.

recipe notes

  • we used freshly ground spices, if using pre-ground spices, you may need to increase spice amount slightly
  • the flavor of spices intensify within 24 hours
  • keep refrigerated for up to 1-2 weeks
  • serve room temperature for a softer creamier texture, and to support digestion 
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