This recipe has been a lifesaver since turning pregnant. My biggest craving is ice cream, so I tried to create something healthy and delicious. I often make a big cake and store it in the freezer, slowly nibbling away at it throughout the week.

As with all our recipes, this is wheat, dairy and re-fined sugar free, but feels indulgent and definitely eases those sugary cravings. I hope you enjoy eating it as much as I do.

Strawberry Frozen Yoghurt 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 and honey in the blender and blend to a puree. Add in the soya yoghurt and coconut 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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