Apricot Raw Bites with coconut crumbles

COOK TIME
60 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   For the base, roast 50 g of grated coconut in a pan without fat, remove. Line the bottom of a springform pan (24 x 24 cm) with baking paper. Finely grind walnuts, dates and roasted coconut flakes in a universal chopper until a firm mass is obtained. Pour into the form and press down evenly as a base, chill for approx. 30 minutes.

2. 2

   Soak gelatine in cold water. Stir pudding powder, 2 heaped tablespoons of sugar and 8 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute. Remove from heat and stir in rum. Squeeze gelatine well and dissolve in the pudding while stirring. Place the foil directly on the surface of the pudding. Let the pudding cool down until it starts to gel.

3. 3

   Wash, stone and quarter the apricots. Whip the cream until stiff, adding vanilla sugar. Fold evenly into the pudding. Spread on the date base and cover with apricots. Chill for about 3 hours.

4. 4

   For the coconut crumbles, line a baking tray with baking paper. Caramelise 100 g sugar and approx. 3 tbsp. water in a wide pot. When the sugar turns light brown, stir in 1 pinch of salt and butter. Quickly stir in 100 g coconut flakes until the coconut flakes are well coated. Pour immediately onto the baking tray, spread a little and let it cool down. Coarsely crumble the coconut crumble and spread over the cake.

Nutrition Facts

KCAL
390 kcal

CARBS
33 g

FATS
24 g

PROTEINS
5 g