Millet soup with mango pulp

• 1 can coconut milk 20-22%
• 230g Alphonso mango pulp
• 4 tsp gelatin agar agar
• 200 g millet
• 750 vanilla soy drink
• a bar of white chocolate
• 1 orange, thinly sliced, for decoration
• 0,5 cups of xylitol
• a pinch of ground vanilla pods

Bottom:

• 100 g oatmeal
• 25 g of peanut butter
• 100 g dates
• 20 g coconut flakes

TIP: Place the coconut milk in the fridge for a few hours to separate

1. Pour the millet into a bowl and rinse thoroughly under running water. Then cover with cold water and let it steep for at least 6 hours. After this time, drain the millet, transfer it to a pot, pour in 650 ml of the plant-based liquid, and add the vanilla beans. Simmer for 25 minutes over low heat, covered, stirring occasionally. If the mixture becomes too dry, add the remaining soy liquid.
2. Pour water into a bowl and soak the dates for 30 minutes. Drain.
3. In a food processor, blend the oats, flakes, peanut butter, and dates. Then, spread the mixture evenly into a springform pan lined with baking paper. Refrigerate.
4. Add the white chocolate to the cooked, still hot groats, then transfer everything to a food processor. Add the coconut milk and xylitol. Blend until smooth.
5. In a bowl, combine 100 ml of water and 2 teaspoons of agar agar, then add it to the mixture. Mix thoroughly, then pour into a baking tin and let cool.
6. Place 2 teaspoons of agar agar in a bowl and pour 100 ml of warm water over them. Then, pour the mango pulp into a pot and add the mixed agar. Cook for 2 minutes. Pour the cooled mixture over the top of the millet liqueur. Let it sit for 10 minutes, and when the mixture begins to set, garnish with orange slices.
7. Place in the fridge for 3 hours.