Ingredients
2 cups leftover almond pulp (or oats, hazelnuts etc.)
½ cup quick-cooking oats
3 tbsp coconut yogurt (sugar-free)
½ cup almond milk (oat milk, hazelnut milk etc.)
½ tsp vanilla extract
1⁄3 cup raspberries
½ lemon Juice
lemon zest (¼ lemon)
¼ cup shredded almonds
optional: 1 tbsp maple syrup
optional: 2 tbsp roasted buckwheat groats
Raspberry Topping:
1 cup of raspberries
½ lemon juice
2 tbsp water
optional: 1 tbsp maple syrup
Directions