Frozen Yoghurt And Strawberry Cake



  • For the base
  • 150g hazelnuts
  • 100g sunflower seeds
  • 120g dates
  • 2tbsp rapeseed oil
  • Pinch salt

For the Filling

  • 350g fresh strawberries
  • 100ml honey
  • 200g soya yoghurt
  • 2 bananas
  • Zest & juice of 1 lemon
  • Strawberries to garnish


Toast all the nuts and seeds and place them in a blender together with the dates, rapeseed oil and salt and blitz until everything is combined. Spread the mixture in a 20cm cake tin, with a removable base. Place in the freezer to chill whilst you make the topping.

Place the strawberries, bananas, lemon juice, lemon zest and honey in the blender and blend to a puree. Add in the soya yoghurt and blitz until smooth. Tip this over the base and leave to set in the freezer overnight or for at least 4 hours. Remove from the freezer and top with strawberries. Serve immediately.


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