Mini Monchou Cakes

Honestly, you're not doing me any favors with pie. But there's one pie I'm grabbing that makes an exception, monchou pie! Anything but healthy, of course, so I decided to experiment with a variety that is justified! And I can tell you that it was a great success! Low in gluten, lactose free and much less sugar, but it really tastes just as good! The perfect cake for your Sunday coffee moment. So I say: make it! 

- Lot van Dijk

Ingredients:

  • 75 gr Speculaas granola
  • 1 tbsp Almond paste
  • 1 tbsp Fused coconut oil
  • 150 gr Oatly spread natural
  • 150 gr Coconut yoghurt
  • 1 tbsp maple syrup
  • 1 tbsp Fused coconut oil 
  • 1 Small banana
  • 150 gr Frozen cherries
  • 1 tbsp maple syrup
  • 1 tbsp Chia seed

Method:

  1. First make the cherry jam by heating the cherries & maple syrup in a saucepan on medium heat for about 5 minutes.
  2. Grind the cherries finely, mix in the chia seed and set aside to cool and stiffen.
  3. Meanwhile, make the bottom by mixing the speculaas granola, almond paste and melted coconut oil in the food processor to a crumbly and slightly sticky whole.
  4. Divide the bottom over the glasses, press it well and place it in the fridge while you continue with the filling.
  5. Mix the Oatly spread, coconut yoghurt, maple syrup and melted coconut oil with a hand mixer until smooth.
  6. Divide the filling over the glasses and place it in the fridge for about 30 minutes to set.
  7. Cut a small banana into slices and divide this over the filling.
  8. Spread the previously made cherry jam over it, put it in the fridge for another 1 hour and serve!