Mini Frozen Yogurt Cake

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Mini Frozen Yogurt Cake

Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 min
Passive Time 3 h
Servings
Ingredients
  • 1 Flan case
  • 5 Dates (Medjool)
  • 120 g Sunflowers seeds
  • 50 g Sesame
  • 50 ml Oil (coconut)
  • Cake filling
  • 500 g Yogurt (best with Greek yogurt)
  • Sugar (honey to sweeten)
  • Berries (for garnishing)
Prep Time 15 min
Passive Time 3 h
Servings
Ingredients
  • 1 Flan case
  • 5 Dates (Medjool)
  • 120 g Sunflowers seeds
  • 50 g Sesame
  • 50 ml Oil (coconut)
  • Cake filling
  • 500 g Yogurt (best with Greek yogurt)
  • Sugar (honey to sweeten)
  • Berries (for garnishing)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Roast sunflower seeds and afterwards sesame in a pan. Blend the sunflower seeds for a few seconds (sieve the finest sunflower dust and remove). Put the sunflower seeds and sesame to a bowl, add a bit salt and mix with the coconut oil. Pit and mash the dates (use a fork) and mix them with your hands together with the sunflower seeds and sesame until a compact mass is formed.
  2. Fill the "dough" into cooking rings and push down with a pusher. Put them into the freezer while preparing filling. Sweeten your yogurt with sugar/honey and add some fruit pulp, if you like and fill the cooking rings with the yogurt to the top. Leave the cakes for at least 2 hours in the freezer. Warm up the sides a bit with your hands and press out the cakes from below.
  3. Then garnish with fresh berries. (If you like the frozen-berry-look, put the cakes for another 2-3 hours in the freezer.) As an extra you can serve them with fresh made and sweetened fruit purée.
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Posted in Frozen Yogurt.