Pineapple Raspberry Jelly Pudding

Ingredients

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• Biscuit:
• Rolled Oats Rolled Porridge Oats 220g 2 & 1/2 cups
• Almonds Almonds 120g 5/6 cup
• Pitted Dates Pitted Dates 100g 1/2 cup
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Agave Nectar Agave Nectar 2 tbsp 2 tbsp
• Jelly:
• Raspberries Raspberries 250g 1 & 2/3 cups
• Pineapple Chunks Pineapple Chunks 250g 1 & 2/3 cups
• Agar Agar Powder Agar Agar Powder 1 tbsp 1 tbsp
• Water Water 120ml 1/2 cup

Instructions

1. 1.Put the biscuit ingredients into a blender, and blend until you get a sticky dough you can handle.
2. 2.On a serving plate, pour the dough into a cake cutter ring, flatten evenly with your hands or spatula, and reserve in the fridge to chill (keep the ring in place).
3. 3.Add the pineapple to a saucepan. Cook on the stove for 5-6 minutes, adding a little water (I used 60ml) and the agar agar powder.
4. 4.Once cooked, set aside to cool.
5. 5.Take out the cake base from the fridge. Now add a thin jelly layer on top of your biscuit base. Place back in the fridge.
6. 6.Now add the raspberries to a saucepan, and cook on the stove for 5 minutes with water (60ml again). Stir and squish the raspberries as they cook to get a smooth consistency. Once done, set aside, to cool for 5 minutes.
7. 7.Now add your raspberry layer to the cake mould, flatten with a spatula if needed.
8. 8.Now store in the fridge for at least 4 hours, until firm.
9. 9.When the time is up, take your cake from the fridge, carefully remove the cake ring.
10. 10.Top with sliced fig and physallis. Enjoy!

Nutritional Information

• Calories:
  594
• Fat:
  27g
• Sodium:
  2mg
• Carbs:
  79g
• Sugar:
  32g
• Protein:
  14g