What You’ll Need:
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
What To Do:
- 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.