25 Min / 6 Portions
Bottom: 150g oats, 140g ground almonds, 80ml coconut oil, 1 vanilla pod - scraped out pith, 2-3 tbsp maple syrup
Jam: 1 pack of Açai Puree - defrosted, 250g pureed raspberries, 1 tbsp maple syrup, 2 tbsp chia seeds
Cream: 2 tins coconut milk refrigerated overnight, 1-2 tbsp maple syrup, 1-2 tbsp magui powder
Decoration: strawberry slices, blueberries, raspberries and Açai Banana Chips.
Preheat the oven to 180°C.
Process the oat flakes into flour and then add the rest of the ingredients for the base and mix until a dough is formed. Press the dough into a tart tin and bake for about 20 minutes until golden brown.
Remove the base from the oven and leave to cool completely.
For the jam, mix all the ingredients together and then set aside to thicken.
Take the coconut milk that has been put in the fridge and scrape off the thick cream. Mix with maple syrup and maqui powder.
To assemble the cake, first spread the jam on the base and then spread the coconut cream and decorate with berries and banana chips.