Frozen berry pie


125 g of almonds
A handful of La Favo by Sergio Herman Nuts & Sea Buckthorn Berries
10-12 fresh dates, unfitted
2 tbsp coconut oil
A pinch of salt

250g fresh (or frozen) raspberries & strawberries
Juice from 1/2 lemon
6 tbsp honey
125g mascarpone cheese
125g quark or curd (or replace it with a fat Greek or Turkish yogurt)

Want to make it vegan? Switch the mascarpone and quark for any plant based milk.

A handful of fresh summer fruit and your favourite La Favo granola


  1. Grind the almonds and granola in a blender or food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together.

  2. Flatten it out on the bottom of a non-stick spring form of 20 cm. Store in the fridge while you make the filling.

  3. Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl.

  4. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it.)

  5. Top the cake with fresh fruit and your favourite La Favo granola. Serve immediately.

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La Favo frozen berry pie
La Favo frozen berry pie
La Favo frozen berry pie

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