We’re now officially into Spring which means warmer weather (hopefully!) and the bloom of flowers and nature – what a wonderful time of year! As well as Easter, this month is also about Mother’s Day, so we’ve come up with a recipe especially for this occasion. Teaming up the fantastic Minioti no added sugar Jersey ice cream, this no-bake dessert is sure to pull out all the stops when it comes to serving it! Let’s hope we can enjoy this in some sunshine!


For the tart case -

  • 200g mixed nuts (walnuts, pecans, almonds)
  • 100g dates, soaked in hot water for 10 minutes then drained
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup

For the filling -

  • 1 + ¬Ĺ 500ml tubs Minioti Strawberry Ice Cream
  • 1 teaspoon vanilla extract
  • 100g mixed frozen berries

To decorate -

  • 1 bar of Supertreats, broken up into pieces (we used Merry Berry)
  • 1 teaspoon coconut oil
  • Freeze-dried raspberries


Get making!

  1. Place the nuts, dates, coconut oil and maple syrup in a blender or food processor and whizz up for a few minutes until well blended and forms a slightly sticky mixture.
  2. Press this into a 20cm loose-bottomed tart tin, using your fingers to push up the sides and on the base. Chill in the fridge.
  3. Meanwhile remove the tubs of ice cream from the freezer and allow to defrost a little. Spoon out into a large bowl and leave until more melted and easy to mix. Stir in the berries and vanilla.
  4. Pour into the tart case and spread evenly to fill the case. Place in the freezer for at least 4 hours until set.
  5. When ready to serve, gently melt the Supertreats and coconut oil. Remove the tart from the freezer and drizzle over then scatter the raspberries around the edges.
  6. Leave out for 5-10 minutes until defrosted a little. Pop out the tin, place on a chopping board and cut into slices – then enjoy!