1 serving


Base: 25 grams oatmeal, 25 grams almond flour, 40 grams date paste (or 40 grams dates), ½ teaspoon vanilla, ½ lime juice, ¼ lime juice, pinch of salt, cardamom and ginger.

Filling: 100 ml almond yoghurt (coconut or soy is also possible), raps ½ lime, juice ¼ lime, 25 grams (frozen) raspberries, ½ -1 tablespoon coconut syrup (or another sweetener), ¼ -1/2 teaspoon xanthan gum.

Topping: 1 apricot, 2 (frozen) raspberries (crumbled), chia seeds, coconut flakes, broken cashew nut.

Step 1

Place all the ingredients for the base in a bowl and knead into a cohesive whole.

Step 2

Take a small cake tin and place baking paper in it. Press the dough into this and place it in the refrigerator for about half an hour.

Step 3

Now make the filling. Place the almond yoghurt together with the (frozen) raspberries, lime juice, coconut syrup and xanthan gum in the blender. Turn on and make sure you get a smooth smoothie. The xanthan gum thickens it a bit and gives it a light texture.

Step 4

Place your raspberry smoothie in a bowl and stir in the lime zest.

Step 5

Remove your base from the refrigerator and fill it with your raspberry smoothie. Top it off with the topping above or create your own.

Step 6

Place your cake in a Boho-Tiffin container and you are ready to go!