For the base:
200 g ground almonds 200 g dates without stone
For the topping:
200 g ground poppy seeds 50 g ground almonds a little water
1 banana
50 g dates without stone
1 apple
cinnamon
vanilla
Grind almonds and dates in a blender until you can knead a dough. Then cover the bottom of a springform pan with it
Mix the poppy seeds with the almonds, grate the apple very finely and put it in a blender with the banana and dates.
Add a little water if necessary. The dough must not become too liquid! It should already be a homogeneous mass.
Season with cinnamon and vanilla, put the topping on the base and put in the fridge for 3 hours
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