This raw hazelnut thyme and strawberry icebox cake is not only the perfect way to use up any leftover strawberries but is also a super delicious way of cooling down in the last few days of heat we have left. (If you fancy some more berry cool recipes, why not try my gin+tonic granita or my coco-berry ice pops?)
Combining a no-bake hazelnut and thyme base with a deliciously frozen strawberry and coconut filling for the perfect cooling off treat this strawberry icebox cake, which mimics a cross between a classic cheesecake and creamy icecream and is sure to wow even your pickiest of guests!
This recipe is not only gluten-free but is also dairy-free, vegan and oh-so-delicious. It’s packed full of strawberry flavour with a nutty essence throughout finished with that creamy coconut goodness. This strawberry icebox cake was such a hit throughout the entire summer with friends and family that I’m just trying to work out how long it’s acceptable to keep serving frozen desserts into the fall.
But if you prefer a creamier taste and texture, just allow this cake to defrost fully which will take it from an icebox to a cheesecake.
HAZELNUT THYME AND STRAWBERRY ICEBOX CAKE
Makes: 1 large cake, cut into 10. Time to make: 1 hour, plus freezing.
6 dates, pitted and soaked in water for at least an hour
4 fresh thyme sprigs, picked
1/2 lemon zest
1tsp coconut oil, melted
275g ripe strawberries
120g cashews, soaked for at least 6 hours or overnight
1/2 lemon zest + juice
2tbsp maple syrup
1tsp vanilla extract
1 can coconut milk, placed in the fridge and then remove and keep the thick part.
80ml coconut oil
Grease and line your tart case (9″) with removable base.
Place your hazelnuts, lemon zest, thyme and salt into a food processor and pulse until ground. Add in your drained dates and coconut oil and blend again till the mixture comes together. If the mixture is a little thick, add a few splashes of water and blend and keep repeating until the right texture. It should be thick and sticky but pliable.
Fill your tart case with your base mixture, pushing into all the edges and going up 3/4 of the tin and place into the fridge.
Rinse and drain your cashews and add to a clean blender. Add in the rest of your filling ingredients apart from the coconut oil and blend together until smooth. Add in your coconut oil and blend again quickly until the oil is just combined.
Pour on top of your base and place in the freezer. Remove 15 minutes before serving and top with fresh strawberries, thyme sprigs and lemon slices.
If you prefer a more mousse/cheesecake texture allow the tart to fully defrost before serving (around one-two hours)