Serves:  8
Average: 5 (1 vote)
Recipe by: Dominique Rizzo
I love this dessert for a couple of reasons, no baking, it's so quick, simple and healthy to put together, gluten free and it is delicious and you can substitute the strawberries for any of your favourite fruits, you can also substitute the yoghurt for fruiche, sour cream, or fresh whipped cream.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Date, cashew and walnut yoghurt strawberry tart
Date, cashew and walnut yoghurt strawberry tart
Date, cashew and walnut yoghurt strawberry tart
  1. In a food processor combine the walnuts and cashews with the fresh dates until crumbled and blended together so that when you press the mixture in your hands it sticks
  2. Remove the mixture and press into 6 x 10cm fluted tins with removable bases; I have used heart shapes for this recipe as I thought they were just lovely
  3. Divide the mixture evenly among the bases and press into the moulds so that they are evenly covered. Refrigerate for at least 2 hours
  4. When the bases are set or firm to touch remove them from the moulds and place onto your serving plate, dollop in a tablespoon about 25g of the thick yoghurt and top with strawberries and shaved chocolate
  5. Dust with icing sugar just before serving. (instead of the heart fluted tins you can use a coffee cup or similar just line it with some glad wrap or baking paper before you press in the base)
Tips & Hints:
  • Serves 7
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.