Recipes
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!
Downton Abbey star, Lesley Nicol, shares a recipe for a vegan frozen strawberry torte, that vegans and non-vegans love!
Cook: 30 Mins
Serves: 16
Nutritional Information
Each 100g serving contains
Energy
632kj
151kcal
632kj
151kcal
8%
Fat
10g
10g
Med
14%
14%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
30.3g
30.3g
High
11%
11%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
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
1
Line a 20cm shallow cake tin or pie plate with baking paper.
2
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.
3
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.
4
Pour onto the crust and freeze for at least 3hrs or until solid.
5
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.
6
Blitz the remaining strawberries, 20g dates and a splash of water until smooth. Pour the purée over the torte, then slice to serve.