Frozen berry yoghurt cake
- Serves 8
Ingredients
- 300g Sunflower seeds
- 14 Medjool dates stones removed
- 2tbsp Coconut oil warmed slightly to soften
- 450g Strawberries, raspberries or mixture of berries
- Juice of half a lime
- 120ml Clear honey
- 500g Greek yogurt
- Edible flowers to decorate
Method
- 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.
- 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.
