Like a cold tart

Instructions:

I cooked millet in vegetable milk (on a low heat), adding butter, lemon juice and lemon peel as well as a pinch of salt and honey at the end of cooking.
I blended it all together adding vanilla.
I put almonds, sunflower seeds and dates in the blender and blended them into a glutinous mass. You may add water if the mass is too dry.
I lined a cooking tin with baking paper. Then, I put the pastry in it, folding the edge, and I put it in the fridge for 30 minutes.
When the millet cooled down, I put it on the pastry and decorated with the fruit.
Finally, I put it in the freezer compartment for 30 minutes. Store in the fridge.

Bon appetit!