This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients I’m all out to try it!
I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!
Prep and freezing time 3.5 hrs
Ingredients for the base:
- 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
- 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
- 20 dried dates
- 3/4 cup dessicated coconut
- 4-5 tbsp of cold butter to bind everything together
Ingredients for the strawberry yoghurt :
- 400g strawberries chopped
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups greek yoghurt (thick)
Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.
Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.
Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.