Recipes
Recipes

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!

Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 16

Cooking Time

Price: £ per serving

Nutritional Information

Each 100g serving contains

Energy
632kj
151kcal
8%
Fat
10g
Med
14%
Saturates
1.5g
Med
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

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.