For the tart crust put the nuts, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt into a food processor and mix everything together until a moist dough is formed. If it is still too damp, you can add very little water.

Finally add the quinoa pops and mix again briefly.

Put the bottom into a tart mould and press it down nicely.

You can briefly bake the base at 150 degrees circulating air for 10 minutes or put it directly in the fridge.

For the filling, puree the raspberries with coconut milk and agave nectar in the food processor and then slowly bring to the boil with agar agar, corn starch and salt in a pan until a firm and creamy consistency is obtained.

Place the filling on the tart base and cool in the fridge for 2-3 hours until everything is firm.

For the topping I used Quiona Pops, homemade meringues, raspberries and nuts.