Ingredients
For the protein porridge crust
- 100 g almond protein porridge
- 100 g ground almonds
- 1 ripe banana
- 80 ml plant-based drink, e.g. almond or soy drink
- 1 tbsp almond butter
- 1 tsp baking powder
- 1 pinch salt
For the poppy seed layer
- 100 g ground poppy seeds
- 200 ml soy or almond drink
- 70 g date paste
- 15 g cornflour
- 1 tbsp lemon juice
- ½ tsp vanilla
For the cheesecake filling
- 400 g plant-based quark or skyr alternative
- 30 g vanilla pudding powder
- 100 ml soy drink
- 70–80 g date paste
- Juice and finely grated zest of ½ organic lemon
- 1 tsp vanilla
- 150–200 g fresh blueberries
Preparation:
For a particularly nice texture, only cut the tart once it has cooled completely. Fresh blueberries, a dollop of plant-based yoghurt or some almond butter go perfectly with it.
The almond protein porridge works quite differently here than in a breakfast bowl: it makes an easy tart crust base and makes additional flour largely unnecessary.
