prep time: 30 minutes
cook time: 10 minutes
chill time: 30 minutes minimum
For Christmas we received a cooking class at Raw Satisfaction in San Francisco. We signed up for the Moroccan cooking class and I instantly fell in love with this tart! I remade it, with a few changes, at home twice in one week! I love the fact that there is no added butter or flour for the crust. Plus the active cultures from the yogurt — pure deliciousness!
- 1 c Oats
- 14 Medjool dates, pitted and chopped
- 1/3 c walnuts, finely chopped
- 2 tbsp of hot water
- 2 tbsp White Chocolate, grated
- Orange Zest (from 1 orange)
- 1 c Fage Total 0% Greek Honey Yogurt
2 c Plain Non Fat yogurt, strained* for at least two hours
*Straining yogurt will reduce the measured amount by half and remove the whey. Removing the whey concentrates the protein in yogurt and reduces the carbohydrates (lactose or milk sugar). However, whey protein also contains essential amino acids.
- 6 Strawberries sliced lengthwise, optional
Preheat oven to 350.
Crust: Pit and chop dates. Hint: Keep a mug filled with hot water nearby. Occasionally dip knife in mug to prevent excessive stickiness while chopping dates.
In a medium sized bowl mix dates with 2 tablespoons of hot water. Add in oats and walnuts. Mix together and set aside.
In a separate bowl grate chocolate.
In a 7.5 inch tart pan with a removable bottom, spray lightly with olive oil. Press date, oat and walnut mixture in pan and slightly up sides. Sprinkle bottom with 1 tablespoon of grated white chocolate. Bake for 10 minutes. Let cool.
Putting it together: When crust is cooled, zest orange. In a small bowl mix together zest and strained yogurt. Spoon into cooled crust. Optional: top with sliced strawberries.
Refrigerate 30 minutes to one hour. Sprinkle with 1 tablespoon of grated white chocolate.
Serve cold and enjoy!