Ingredients for 10 servings

2 tbsp coconut oil
110 g dates
80 g grated coconut
60 g macadamia nuts
1 pinch of salt
350 g strawberries
130 g honey
5 egg yolks
110 g caster sugar
½ vanilla pod
350 g yoghurt from sheep´s milk 
150 g crème fraiche

Preparation

Melt coconut oil. Pit dates, combine with coconut oil, grated coconut, macadamia nuts and salt and chop into rough crumbs with a food processor or chopper. Spread over the bottom of a loaf pan (approx. 9 x 28 cm) and press down firmly. Place in the freezer.

In the meantime, purée 80 g of the strawberries with 20 g of honey. Place egg yolks, sugar and remaining honey (110 g) in a metal bowl and beat for 4 to 5 minutes over steam until the mixture is light-coloured and thick. Pour into a second bowl and continue to beat for 4 to 5 minutes until cooled to room temperature.

Halve vanilla pod lengthways and scrape out the pulp. Place yoghurt from sheep´s milk, crème fraiche and vanilla pulp in a mixing bowl and stir until smooth. Pour in the egg yolk mixture and stir well. Then fold in the strawberry purée with a wave-like motion. Spoon the mixture into the mould and arrange the remaining strawberries (270 g) on top. Freeze overnight.

Cut into 10 slices using a knife dipped in boiling water, plate and serve.

Preparation time:  approx. 35 minutes

Freezing time: over night
Level of difficulty: easy

Enjoy! :)