You need this:

For the soil:

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

For the topping:

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

This is how you make it:

Preheat the oven to 185 degrees. Use a round spring shape of 20-22cm diameter. Line this 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. Puree the banana, and stir in the rest of the ingredients for the bottom. Pour the homogenous mass into the mold and press firmly. Bake the bottom for 10 minutes.

Meanwhile, put all the ingredients for the cream in a pan and bring to high heat while stirring. Remove the bottom from the oven and pour the cream on the bottom. Bake the cake in about 20 minutes, keep checking carefully in the meantime. Allow to cool for about 3/4 hours. If you want to keep them mass liquefied (see pictures), the cooling time will shorten. Keep the cake in a cool dry place.

LETS EAT!

Source / photos: Monique van der Vloed