Preparing the dough :

– Blend dates, water and oil.
– Add the almond powder, rolled oats and salt, and mix again until smooth.
– Mix the dough with the remaining oat flakes by hand.
– Mold your preparation in silicone molds.

Preparation of the chantilly :
– Keep the whisk attachment, the mixing bowl and the crème fraiche in the refrigerator for 30 minutes or more.
– Use your chilled mixer to mix the cream and powdered sugar. Leave to cool.

Set up:
– Unmold the containers and top with whipped cream using a piping bag.
– Garnish with diced apricots and, if you like, a few edible flowers (campanulas in this case).