Coconut buckwheat with raspberry mousse

VERDEAT

Ingredients (for 1 serving):

1. Put the groats into a pot, pour in coconut milk and cook until all the liquid is absorbed.
2. Prepare the mousse: mix the raspberries with xylitol.
3. Pour the raspberry mousse over the cooked groats.
4. Sprinkle everything with almond flakes (or chopped almonds).

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