Berry smoothie & salted caramel semifreddo

Berry smoothie & salted caramel semifreddo

Green Kitchen Smoothies

We wanted to end the book with a bit of a bang, so this scrumptious, three-layer vegan semifreddo happened. Frozen cakes have become one of our most popular treats for birthdays and celebrations and this is our latest favourite. We love the rich and decadent salted caramel layer that balances between the fresh berry smoothie layer on top and the crunchy chocolate base. You get so many different flavours and textures in one thin (or thick!) slice. And the berries in the centre take it to the next level. Someone said that it’s the grown-ups’ gourmet version of Neapolitan ice cream, which is a perfect description.


Quantity Ingredient

For the base layer

Quantity Ingredient
10-12 for the base layer, pitted
1 tablespoon cold-pressed coconut oil
150g raw sunflower seeds
2 tablespoons cacao powder
pinch sea salt flakes

For the salted caramel layer

Quantity Ingredient
10-15 soft dried dates, pitted
125ml filtered water
80ml cold-pressed coconut oil
60g hulled tahini
2-3 pinches sea salt flakes

For the berry smoothie layer

Quantity Ingredient
2 ripe bananas, peeled and roughly chopped
150g raw cashew nuts
150g ripe blackberries
150g ripe raspberries
4 tablespoons lemon juice
2-4 tablespoons filtered water
2 filtered water pure maple syrup

For the berry centre

Quantity Ingredient
5 fresh ripe blackberries
12 fresh ripe raspberries

To serve

Quantity Ingredient
fresh blackberries
fresh raspberries
edible pansy petals
icing sugar, to dust


  1. Line a 10 × 20 cm loaf tin with parchment paper.
  2. To make the base layer, put the dates and oil in a food processor and blend on a high speed until a sticky paste forms. Add the seeds, cacao and salt and blend again until the mixture resembles coarse breadcrumbs and holds together when pinched. You may need to add a few more dates to achieve the right consistency. Transfer to the loaf tin and, using the palm of your hand or the back of a spoon, press the mixture down firmly to create an even and compact base. Set aside in the freezer while you prepare the salted caramel layer.
  3. Put all of the salted caramel layer ingredients into a blender and blend on a high speed until completely smooth. Taste and adjust the sweetness and saltiness to your liking by adding more dates or salt.
  4. Remove the loaf tin from the freezer and pour the salted caramel layer over the base layer. Tap the tin lightly to smooth out the surface. Return to the freezer while you prepare the berry smoothie layer.
  5. Rinse the blender. Add the bananas to the blender along with the rest of the berry smoothie ingredients. Blend on a high speed until smooth. Add extra water, if needed.
  6. Remove the loaf tin from the freezer and create the berry centre by placing the berries in a centred line on top of the caramel layer. Top with the berry smoothie layer and, using a spatula, smooth out the surface. Tap the tin lightly on the worktop to remove any air bubbles.
  7. Set in the freezer for at least 4 hours or overnight until completely firm. When ready to serve, thaw for about 30 minutes and top with fresh berries and edible petals and sprinkle with icing sugar. Use a sharp knife dipped in hot water to cut 1.5 cm slices.


  • Place the cashews in a bowl, cover with filtered water and soak for 3–12 hours in the morning or overnight. Drain and rinse the cashews, discarding the soaking water, and set aside.
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