Mini Greek Yogurt Fruit Tart [Gluten Free]
Prep time
Total time
Serves: 4
  • 15 Medjool dates
  • 1 and ½ cups raw unsalted cashews
  • ½ teaspoon sea salt
  • 1 tablespoon water, if necessary
  • 1-2 cups vanilla greek yogurt (or flavor of choice)
  • Assorted berries
  1. Add the dates, cashews and salt to the bowl of a food processor. Blend on high for 1-2 minutes until the ingredients start to form a dough and pull away from the sides of the bowl. If ingredients aren't mixing well add a tablespoon of water and blend until combined.
  2. Press dough into the bottom and sides of the mini tart pan using a rubber spatula to avoid sticking. Make sure you get an even consistency on the bottom and the sides. Repeat this process for all of the tarts
  3. Fill each tart about ¾ way full with greek yogurt. Top with assorted berries or fruit and serve.
  4. Keep crusts covered in an air tight container in the refrigerator for up to 5 days. Top with greek yogurt and berries before serving.
Recipe by What Molly Made at