Ingredients: Soil: 115 grams of coconut flour (or coconut grater), 40 grams of raw (unsalted) cashews, 2 tbsp of agave syrup, 75 grams of berries (soak for 10 minutes in warm water), juice of 1 lime, zest of ½ lime.

Filling: 300 ml light coconut milk from a can (not from the refrigerator), 30 grams cornstarch, 6-8 drops Green Sweet vanilla, ¼ tbsp coconut oil, 1 teaspoon Green Sweet icing, 2 fresh peaches (halved) or from a can.

You can also make the filling with agar-agar. Then the cornstarch and coconut oil are eliminated.

Step 1

Line 4 small cake tins with baking paper and make sure you have room in your fridge!

Step 2

Place all the ingredients for the base in the food processor and turn it on. When you have a sticky whole, make 4 equal balls.

Step 3

Press the balls into the cake tins and place them in the refrigerator.

Step 4

Place all the ingredients for the filling except the peaches in the food processor. Turn on so that you get an even substance.

Do you use agar agar? Place the coconut milk in a bowl together with the Green Sweet products. Stir well.

Step 5

Pour the coconut milk into a saucepan and heat up. Continue stirring the coconut milk with a whisk. Over time you will get a thick substance.

Add 2 grams of agar-agar to a saucepan with a layer of water and heat up. Stir well. Let it simmer for a while while stirring. Then add the coconut milk and bring to the boil again. This is followed by step 6.

Step 6

Take the cake tins from the refrigerator and divide the filling over the cakes. Place half an apricot with the rounded side on top of the filling . Place back in the refrigerator to let it firm up further.

Step 7

Serve the cakes in your boho tiffin with a delicious dollop of coconut whipped cream.

Step 8

You can also take your cake with you! Put it in your boho tiffin and enjoy your 'egg' at work. It's useful if you can keep it cool!