First, cook the millet in plant-based milk with the date mass.
When the millet is cooked until soft, let it cool.
And in the meantime, prepare the granola.*
If you have not yet made granola based on my recipes, you can find it here.
Grind the granola, add the butter and 3 tsp. apricot jam.
Work together so that the butter and apricot jam are evenly distributed in the ground granola and form a mass.
Press the mass into the cake pan. Put 3-4 tsp. apricot jam, spread it and put it in the fridge.
After the millet has cooled, add the plantain seed husks, grate the lemon peel, twist the lemon and mix thoroughly.
Pour the cream over it, add the cream cheese, the apricot jam and mix with a whisk and beat as hard as you can, to a foamy texture.
Put the cream on the cake base, put it back in the fridge and you can eat it after 2 hours.