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With a no bake crust, this mini greek yogurt fruit tart is as simple and easy as they come! Filled with raw and healthy ingredients, greek yogurt and topped with fresh fruit, this recipe will not disappoint on your Easter brunch menu.
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Mini Greek Yogurt Fruit Tart [Gluten Free]

Prep Time20 minutes
Total Time20 minutes
Servings: 4

Ingredients

  • 15 Medjool dates
  • 1 and 1/2 cups raw unsalted cashews
  • 1/2 teaspoon sea salt
  • 1 tablespoon water if necessary
  • 1-2 cups vanilla greek yogurt or flavor of choice
  • Assorted berries

Instructions

  • 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.
  • 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
  • Fill each tart about 3/4 way full with greek yogurt. Top with assorted berries or fruit and serve.
  • Keep crusts covered in an air tight container in the refrigerator for up to 5 days. Top with greek yogurt and berries before serving.