Beste ontbijt ooit

Hey there, good morning! I know it's still early, but you'd better get out of bed and hurry to the nearest Marqt, Appie, or Ekoplaza for this delicious breakfast. I always think breakfast is a celebration and definitely the best moment of the day. Why? Because you can unapologetically have breakfast with a little cake. Okay wait, I'll make it even more fun. Breakfast with cheesecake. Far from healthy, I hear you thinking. And you're absolutely right, my friend. Cream cheese, sugar, butter; delicious of course, but you might as well stick those pounds right on your thighs. That's why today there's a version you can enjoy without worries, without having to dive into the gym right after. And now, get out of bed like a rocket. Thank me later.

For two small cakes

(that will easily satisfy your hunger for a few hours)

BASE

• 5 dates
• 4 tbsp oatmeal
• 1 tbsp almond paste
• 2 tbsp raw cashews

TOPPING

• 200 ml Abbot & Kinney’s natural coconut yogurt
• 1 gram agar agar (1 packet)
• 125 ml water
• 1 lime
• 2 tbsp coconut flakes
• container of raspberries

1. Put the dates, oatmeal, almond paste, and cashews together with a pinch of salt in the blender and mix briefly (make sure your mixture remains somewhat coarse).

2. Take two small baking molds or two small bowls and divide the oatmeal mixture over the base.

3. Take a saucepan and bring the water to a boil, add the agar agar and the zest of half a lime. Stir well.

4. Let the mixture cool slightly and add it to the yogurt, along with the juice of half a lime and the agave syrup.

5. Stir the coconut into the yogurt as well.

6. Pour the yogurt into the bowls and refrigerate for at least two hours.

7. Garnish with the raspberries and some extra coconut flakes.