Pistachio Spoon Cake

Pour just enough soy milk over 30g of oats to cover them, add two spoons of allulose and one spoon of unsweetened cocoa powder, mix well, and let it soak in the refrigerator for 15 minutes.

For a crunchy texture, air-fry 3 spoons of coconut slices at 160°C for 10 minutes until crispy.

Mix the crispy coconut with 100g of Greek yogurt, one spoon of unsweetened pistachio spread, and two spoons of allulose until well combined.

Now, layer the oats and yogurt alternately in a cup (oats-yogurt-oats-yogurt) to finish!