This really is a healthy and delicious breakfast, if you use soya or coconut yoghurt, you can even make it fully vegan. Highly recommend it. Sure, it may seem like a summer dessert, but when it tastes this good (and satisfies your gluten-free friends), you’ll make it year-round.
I made this tart for Sunday breakfast and everybody loved it. I soaked my dates for ten minutes and also added a little bit of that water to the mix as I felt otherwise it wouldn’t stick together. I used half walnuts and half cashews. The crust came together nicely, I had no problem at all getting the tart out and I only greased the tart pan with some canola oil, nothing else.
- 15 Medjool dates, soaked in warm water for 10 minutes*
- 1 and 1/2 cups raw unsalted cashews*
- 1 cup Greek yogurt (I use vanilla, but any flavor works)
- assorted sliced fresh fruit
- Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
- Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
- Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.