Have your cake and eat it too, with this berrylicious beauty. Refined sugar-free, gluten-free and nut-free, it is extraordinarily easy to make and doesn’t include any guilt! It’s the perfect option for entertaining this summer and you can work in whatever fruits – fresh, frozen or even canned – you choose.
3/4 cup desiccated coconut
10 medjool dates
1/3 cup sunflower seeds, pumpkin seeds, or fine rolled oats
1/4 cup melted butter
500g frozen berries of choice
4 tblspn pure maple syrup
1/4 cup cream
2 egg whites
Sliced fresh or frozen berries
Grease and line the bottom and sides of a 20cm spring-form cake tin with baking paper.
Run all base ingredients through a food processor until well combined. Press the resulting slightly sticky dough into the base of prepared cake tin using the back of a spoon. Place in the freezer while you make the filling.
Place frozen berries in the food processor and run through until they are a crumbly texture. Add the maple syrup and cream and continue running through the processor until you have the consistency of ice cream.
Add egg whites and continue to run through the processor for 1-2 more minutes, when it will become light, fluffy, smooth and ice-cream like. It will be pale pink in colour.
Spoon filling on top of the base and roughly smooth out the top. Return to the freezer immediately. Leave for at least 6 hours (or overnight) until set.
When ready to serve, remove from freezer then wrap a warm, damp dishcloth around the tin and run a hot palette knife around the edge of the cake to loosen. Release the springform tin and remove.
Garnish with the berries and slice using a hot knife to serve.
NB: If time is of the essence, use 3L store-bought ice cream. Place in a large mixing bowl and stir to soften slightly. Mix in berries as chunky or as smooth as you prefer before freezing overnight.