Preheat the oven to 170 degrees and line a cake tin (18 cm) with baking paper and grease the edges with some coconut oil.

Put all the ingredients for the bottom in a bowl and mix well.

Spoon the mixture onto the pie crust and press well. Put the bottom in the oven for 10-12 minutes.

 

Grab two saucepans. In each pan you put 3 grams of agar-agar with 100 ml of water. Bring to a boil while whisking well with the whisk. Let the agar-agar boil for 2 minutes.

 

Add the coconut yogurt + 1 teaspoon of Greensweet extra sweet in one saucepan. Bring it to a boil again while continuing to stir. In the other saucepan you put the coconut-raspberry yogurt. Also keep stirring well.

 

Do you want a light filling? Then pour the yogurt mixture into a mixing bowl and add two bags of whisk fix. Now beat for more than 5 minutes to a light batter. So you do this twice.

 

Now you are going to pour the filling on the bottom. Do this alternately. First 3 tablespoons of white, then 3 tablespoons of pink. You repeat this until everything is gone.

 

Put the cake in the fridge for at least 2-3 hours.

 

Finish the cake with dried forest fruits and cut the cake into 6 or 8 pieces.