Frozen strawberry torte

Lesley Nicol’s vegan strawberry torte

Downton Abbey star, Lesley Nicol, shares a recipe for a vegan frozen strawberry torte, that vegans and non-vegans love!

, 29 August 2019

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Lesley Nicol’s vegan strawberry torte

  • Cook: 30 Mins
    plus freezing

  • Serves: 16

Nutritional Info
Each 100g serving contains

  • Energy

    632KJ

    151KCAL

    8%

  • Fat

    10g

    med

    14%

  • Saturates

    1.5g

    low

    8%

  • Sugars

    30.3g

    high

    11%

  • Salt

    0.08g

    low

    1%
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
Ingredients
  • 200g pecans
  • 120g dates
  • 5 x 227g Grower's Selection British Strawberries
  • 1tsp vanilla extract
  • 1 lemon, zest and juice
  • 300g dairy-free yogurt
  • 2 tbsp agave syrup
Method

  • Line a 20cm shallow cake tin or pie plate with baking paper.

  • Put 200g pecans and 100g dates into a food processor and blitz until finely chopped. Press into the tin in an even layer to form the crust.

  • Hull and chop 4 x 227g packs Grower's Selection British Strawberries. Wipe the food processor clean, then blitz 400g of the strawberries with 1tsp vanilla extract, the zest and juice 1 lemon, 300g dairy-free yogurt and 2tbsp agave syrup until smooth.

  • Pour onto the crust and freeze for at least 3hrs or until solid.

  • Take the torte from the freezer 10 mins before serving and remove from the tin. Pile 300g of the strawberries in the centre, to decorate.

  • Blitz the remaining strawberries, 20g dates and a splash of water until smooth. Pour the purée over the torte, then slice to serve.