This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).
Ingredient:
For the crust
2 cups raw pecans
10 Medjool dates, soaked in warm water for 10 minutes and pitted
¼ teaspoon fine sea salt
For the filling
1 ½ cups plain Greek yogurt
½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
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