1. Blend the hazelnuts with the dates in a processor until a mass remains soft and put a little at the base of each glass, squeezing a little.

2. Beat the oatmeal drink with the banana, vanilla and teaspoon of cocoa and put to heat in a saucepan together with the agar-agar. 3. When it starts to boil, lower the heat and leave it about 2 minutes.

3. Turn off the heat and let it cool a bit.

4. Fill the cups with the mixture and put in the fridge to firm up.

5. Blend the raspberries and strain to remove the seeds.

6. Put a thin layer on top of the glasses and decorate with one or two raspberries.