No-bake Date and Yogurt Tart

AuthorGeo FoodsCategory

Ingredients

 Crust
 2 cups Raw Almonds
 10 Dates - pitted
 ¼ cup Coconut flakes
 ¼ cup Coconut flakes
 1 ½ tsp Coconut oil
 Pinch of salt
 Yogurt Cardamom Filling
 3 cups Greek yogurt (24 oz)
 1 tsp Cardamom powder
 ¼ cup Honey/ agave/ maple syrup
 Juice of 1 lemon
 Pinch of salt

Preparation

1

Crust

• Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. (Add couple of tbsp of cold water if needed).

• Place mixture in springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon. Cool in the fridge for 30 minutes.

Yogurt Cardamom Filling

• Mix greek yogurt with pinch of salt. Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.

• Put drained yogurt, cardamom, honey, lemon juice and salt in the food processor. Mix well and adjust for sweetness.

• Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.

• Put the pan in the freezer for at least 30 minutes to set. Before serving, take the pan out of the freezer and thaw for 15 minutes.

• Top the tart with your choice of fresh fruit or berries before serving.

Related Recipes

Ingredients

 Crust
 2 cups Raw Almonds
 10 Dates - pitted
 ¼ cup Coconut flakes
 ¼ cup Coconut flakes
 1 ½ tsp Coconut oil
 Pinch of salt
 Yogurt Cardamom Filling
 3 cups Greek yogurt (24 oz)
 1 tsp Cardamom powder
 ¼ cup Honey/ agave/ maple syrup
 Juice of 1 lemon
 Pinch of salt

Directions

1

Crust

• Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. (Add couple of tbsp of cold water if needed).

• Place mixture in springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon. Cool in the fridge for 30 minutes.

Yogurt Cardamom Filling

• Mix greek yogurt with pinch of salt. Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.

• Put drained yogurt, cardamom, honey, lemon juice and salt in the food processor. Mix well and adjust for sweetness.

• Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.

• Put the pan in the freezer for at least 30 minutes to set. Before serving, take the pan out of the freezer and thaw for 15 minutes.

• Top the tart with your choice of fresh fruit or berries before serving.

No-bake Date and Yogurt Tart

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