Ingredients
Tart
- 300g dates
- 200g becan walnuts
- 100g dry coconut
- 100g avocado
- 1 cup greek yoghrut
- 40g honey
How it's made!
- Preheat your oven to 350°F (180°C).
- In a food processor, combine 300g of dates, 200g of becan walnuts, and 100g of dry coconut. Process the mixture until it forms a sticky dough.
- Press the dough evenly into the bottom of a 9-inch tart pan. Use a fork to prick the bottom of the crust all over.
- Bake the crust in the preheated oven for 10-15 minutes, or until it is lightly golden brown. Remove it from the oven and set it aside to cool.
- In a blender or food processor, combine 2 avocados and 1 cup of Greek yoghurt. Blend the mixture until it is smooth and creamy.
- Spread the avocado mixture evenly over the cooled crust.
- Drizzle the top of the tart with 40g of honey.
- Chill the tart in the refrigerator for at least 1 hour before serving. Serve the tart chilled, garnished with additional chopped nuts or coconut if desired
Video tutorial
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