strawberry ripple yoghurt cake
- 400g strawberries, chopped
- 1 teaspoon vanilla bean paste
- ⅓ cup (115g) honey
- 2 cups (560g) natural Greek-style (thick) yoghurt
- ½ cup (80g) almonds
- ¼ cup (20g) desiccated coconut
- 1 tablespoon white chia seeds
- 6 fresh dates (90g), pitted
- Place the strawberries, vanilla and honey in a medium saucepan over medium heat. Cook for 12 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly. Using a hand-held blender, blend until smooth. Set aside to cool slightly. Place ¼ cup (60ml) of the strawberry mixture in a bowl and set aside. Add the yoghurt to the remaining strawberry mixture and stir well to combine.
- To make the almond base, place the almonds, coconut, chia and dates in a food processor and process for 2 minutes or until the mixture comes together. Press firmly into a lightly greased 20cm round spring-form tin lined with non-stick baking paper. Pour over the yoghurt mixture. Spoon over the reserved strawberry mixture and gently stir through with a knife to swirl. Place in the freezer for 4 hours or until frozen. Remove from the freezer 15 minutes before serving. Serves 6–8.
Deliciously cool treat for those who want to avoid processed sugar. My house smelt of delicious strawberries! This is also great for entertaining as you can prep the day before, leaving you free to relax with guests once the meal has been served.