40 grams of coconut flour,

2 tbsp grated coconut,

75 grams of spelled flakes,

75 ml coconut milk (light, canned),

2 tbsp agave syrup,

35 grams of pistachio nuts (chopped),

25 grams of dried cranberries,

1 teaspoon of vanilla,

juice of a ½ lemon,

zest of ½ lemon and a pinch of salt.

 

 

1 cup of coconut yogurt (400 ml),

1 cup of coconut yogurt / raspberries (400 ml),

2x 3 grams of agar agar and 2x 100 ml of water.

Possibly 4 sachets of beating fix (Bio Vegan, Ekoplaza) to make an airy filling.

 

 

 

Preheat the oven to 170 degrees and line a cake pan (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.

 

 

Take two saucepans. You put 3 grams of agar with 100 ml of water in each pan. Bring to a boil while whisking well. Let the agar agar cook for 2 minutes.

 

 

In one saucepan, add the coconut yogurt + 1 teaspoon of Greensweet extra sweet. Bring it to a boil again while stirring. In the other saucepan you put the coconut-raspberry yogurt. Stir well too.

 

 

Do you want an airy filling? Then pour the yogurt mixture into a mixing bowl and add two bags of beating fix. Beat for about 5 minutes until fluffy batter. So you do this twice.

 

 

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

 

 

Now 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.