Floor

• 150g dates without stone
• 80g nuts (in my case 40g cashews + 40g pecans)
• 80g nut butter (e.g. peanut butter or almond butter)
• 100g gf. Oat flakes

Rhubarb and raspberry compote

• 100g raspberries, deep-frozen
• 400g rhubarb (approx. 4 stalks)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla bourbon, ground

Crumble

• 120g wholemeal rice flour or oat flour, alternatively a conventional flour if not gluten-free
• 60g gf oat flakes, fine
• 90g cane sugar or xylitol
• 90g vegan butter, cold
• 1 pinch of salt
• 1/2 teaspoon cinnamon

Mascarpone cream

• 250g vegan mascarpone
• 150g vegan cream

1. Preheat the oven to 180° degrees top/bottom heat.
2. Wash the rhubarb and cut into large cubes. Cook the rhubarb and raspberries in a pan on a medium heat for approx. 15 minutes until soft. Stir occasionally so that nothing burns. As soon as the fruit is nice and soft, season with cinnamon and vanilla and set aside. Allow the compote to cool completely.
3. For the base, pour boiling water over the dates and leave to soak for 15 minutes. After soaking, place the dates, rolled oats, nuts, nut butter and cinnamon in a high-powered blender and blend until smooth. Pour the mixture into a bowl and place in the fridge.
4. For the crumble, put the flour, rolled oats, sugar, cold butter, salt and cinnamon in a bowl and knead into thick crumbles with your hands. Spread the crumble on the baking paper and bake for 15 minutes until golden brown. Remove and leave to cool completely.
5. In the meantime, briefly mix the mascarpone in a large bowl using a hand mixer. Whip the cream in a second bowl. Now carefully fold the cream into the mascarpone (do not stir!). Place in the fridge until ready to use.
6. As soon as everything has cooled, you can start layering. To do this, line a muffin tray with muffin paper cases or, if you have a silicone muffin tray, use this (you no longer need paper cases). First press the date and nut batter into the cups with your hands to create a base of approx. 1.5 cm. Then add a generous layer of rhubarb and raspberry compote. Top the compote with a layer of crumble. Finally, finish the muffins with the mascarpone cream. It is best to spread the mascarpone cream using a piping bag.
7. Now chill the muffins for 3-4 hours or overnight. If you don't want to wait that long, you can also put the muffins in the freezer for approx. 1 hour and then enjoy immediately😊 Garnish the muffins with a few remaining sprinkles before serving.