Frozen Summer Fruit Cake On A Sunflower Crust
300g of sunflower seeds- you can play here too, I tried pumpkin seeds and almonds too
12 fresh medjool dates, pitted
2 tbsp coconut oil
1/2 tsp sea salt
300g of fresh strawberries- Go nuts, half it with mango, raspberries, blueberries for beautiful purple colour….
Whatever is in season in where you live right now 🙂
juice of 1/2 lemon
120ml ( 1/2 cup) honey or agave syrup
500g of greek yoghurt ( for dairy free options use coconut version)
if you are a fan of medicinal mushrooms and would like to create this cake extra special now it’s time to add
a half teaspoon of Reishi extract for extra immunity support. What a gorgeous combination with your fresh berries
250g of fresh fruit/ edible flowers, shaved dark chocolate, whatever makes you happy really:)
Toast the sunflower seeds in a frying pan on low heat or on a baking tray on 180 for 6-8 minutes.
Let them cool for a few minutes.
Please note danger alert for this part, these little seeds are so delicious you will want to gobble them down before you use them, so make sure you toast extra or tape your mouth for this process 😉
Pulse for about 20 seconds. You want them to be coarse not too fine.
Add the dates, coconut oil and salt and process until the mixture comes together to a sticky crust.
Put the mixture into a 20cm cake tin and flatten it all over the base.
Chill in the fridge while you prepare the filling.
Puree the strawberries ( or whichever fruit you decide to go for), with lemon and honey. Pour into a large bowl and add the yoghurt.
Mix it well.
Pour this deliciousness on top of the crust and put it in the freezer for couple of hours.
It’s ok to leave in the freezer for few days, you’ll just need to let it thaw for about 20 minutes before serving.
Top the cake with fruit, flowers and serve immediately.