Frozen berry yoghurt cake
- Serves 8
This refreshing dessert is perfect for a hot summer's day. After all, who wants a hot dessert when you're sat outside in the heat!
Recipe courtesy of www.loveyourgut.com
Ingredients
- Sunflower seeds 300g
- Medjool dates 14, stones removed
- Coconut oil 2 tbsp, warmed slightly to soften
- Strawberries, raspberries or mixture of berries 450g
- Juice of half a lime
- Clear honey 120ml
- Greek yogurt 500g
- Edible flowers to decorate
Method
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Step 1
Preheat the oven to 180oC/Gas mark 4. Place the sunflower seeds on a baking sheet in the oven for 5 minutes or until the seeds begin to brown. Remove the seeds from the oven and pulse in a food processor for a few seconds so they roughly chopped. Add the dates, coconut oil and process until the mixture resembles a thick paste. Press the date and seed mixture into the base of a 20cm (8in) spring form cake tin.
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Step 2
Purée the strawberries with the lime juice and honey in a food processor and add the Greek yogurt. Mix well and pour onto the date and seed crust in the cake tin. Place in the freezer for 2-3 hours to freeze. Remove a few minutes before serving. Decorate the top of the cake with berries and edible flowers.
Cooks tip
Some examples of edible flowers are violas, lavender, oxalis, marigolds, chamomile, rose petals.
Variation
For a vegan version use a vegan cream cheese. Raspberries, blueberries and blackberries can all be used instead of strawberries.