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Perfect for a hot Summer’s day, this frozen cake is guaranteed to be a hit. Tip – Start this recipe a day ahead.
Line an 8 inch springform round cake tin and a flat baking tray with baking paper. Make your yoghurt drops by dolloping spoonfuls of coconut yoghurt onto the flat tray. Freeze for a couple of hours or overnight.
Time to get crushing! Crush a packet of Gingernut bikkies (for a thicker base, add an extra half a pack). Pop ’em in a Zip Lock bag and smash with a rolling pin. Or, chuck into a blender and pulse until mix looks like fine breadcrumbs.
Melt a couple of tablespoons of vegan butter or coconut oil. Add to your crushed bikkies and mix until combined. Press firmly into your pre-prepared spring form cake tin. Refrigerate for at least 3 hours.
Chop up 6 Proud & Punch Pining for Lime pops into 2cm chunks (or whatever size you like – we don’t judge!). Keep them in the freezer while you get on with everything else. Don’t forget to save your pop sticks for future stick hack project 😉
Blend your remaining pops with a dash of dairy free milk until thick and pourable. Mix in chopped pop chunks.
Remove base from the fridge. Pour over chunky pop mixture. Freeze overnight.
Get creative with coconut yoghurt dollops, pineapple chunks, lime slices, shredded coconut and grated lime rind. And, FINALLY, it’s time to dig in.
