Ingredients
Base
- 70 g rolled oats
- 150 g buckwheat
- 80 g sunflower seeds
- 200 g Medjool dates (pitted)
- 50 g water
Raspberry Layer
- 300 g frozen raspberries
- 200 g quark or vegan alternative
- 4 tbsp tiger nut protein porridge raspberry-coconut
- 2 tbsp maple syrup (or to taste)
Topping
- Fresh raspberries
- Mint (optional)
Preparation
-
Base:
- Blend all ingredients together until sticky
- Press into a pan lined with baking paper
- Press down evenly
-
Raspberry Layer:
- Blend raspberries, quark, tiger nut porridge and maple syrup until creamy
- Taste and add more syrup if needed
-
Assembly:
- Spread the cream over the base
- Freeze for approx. 2 hours
-
Serving:
- Let thaw for 10–15 minutes before serving
- Top with raspberries & mint


