Breakfasts

Crust:

1 ¼ cup gluten-free rolled oats

4 tbsp sesame seends (or other seeds you like)

½ cup soft dates

2 tbsp coconut oil

1 tsp vanilla extract

a pinch of sea salt  

Filling:

1 ¾ cups oat milk (or coconut milk or other dairy-free milk)

¼ cups chia seeds

¼ cup raw cocoa powder

4-5 tbsp coconut oil (heaping tablespoons soft oil. or alternatively 4 tbls melted cacao butter)

1 ripe banana

1 tsp vanilla extract

4 soft dates

if more sweetness desired, use honey for example

Topping: (not necessary)

Coconut whipped cream. Get the recipe here.

(Size of the pan: max 7 inch or 4 x 8 inch / 17 cm or 10 x 20 cm)

Prepare a small cake tin by putting a piece of paper on the bottom of the tin so that the cake is easier to take out later. Prepare the crust by mixing all ingredients in a blender or use a hand blender. Mix only a little bit so that the dough is easy to mold but the rolled oats do not get grinded into pulver. Taste and add seasoning or sweetness if desired. Press the crust onto the bottom of the cake tin. Prepare the filling.

Put all ingredients in a blender and puree. Taste and add sweetness if desired. Pour the filling into the cake tin and put the tin into the freezer for at least an hour, or until it gets solid.

In the meantime prepare the coconut whipped cream for the top. (Cake goes also well without.) Get the recipe here.

Take the cake from the freezer, remove from the pan and let it melt for a little. Cut the cake into pieces while it is still slighly frozen. Add some coconut whipped cream on top of the cake and sprinkle some raw chocolate, muesli or cocoa powder. Serve and enjoy! Store in a refrigerator.

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