Lesley Nicol’s vegan strawberry torte
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- 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
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.