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.
