You need this:

For the bottom:

• 150 grams of buckwheat flour
• 200 grams oatmeal (dry)
• 2 heaping tablespoons of Greensweet Extra Sweet
• a banana
• 220ml water
• 1 teaspoon vanilla bourbon

For the topping:

• 400 ml (organic) coconut milk, at room temperature
• 2 heaping tablespoons of greensweet extra sweet
• 10 drops of greensweet liquid stevia chocolate drops (optional, recommended)
• 4 egg yolks
• 2 grams Agar Agar powder
• 45 grams of organic low-fat cocoa powder

This is how you make it:

Preheat the oven to 185 degrees. Use a round springform pan with a diameter of 20-22 cm. Cover it with a sheet of baking paper. Press the sheet into the mold, so that no cream can drip away at the bottom of the bottom. Mash the banana finely and stir in the rest of the ingredients for the base. Pour the homogeneous mass into the mold and press firmly. Bake the bottom for 10 minutes.

Meanwhile, put all the ingredients for the cream in a saucepan and bring to the boil over high heat, stirring. Remove the bottom from the oven and pour the cream on the bottom. Bake the cake for about 20 minutes, keep checking in between. Let cool for about 3/4 hours. If you want to keep them a bit liquid (see photos), shorten the cooling time. Store the cake in a cool, dry place.

LETS EAT!

Source/photos: Monique van der Vloed