COOKERY
PERSERVING:
358 cals;16gfat;
8gsatfat;
40g carbs
No-bake
Greek yogurt
& berry tart
Thisoven-freetartcontainsnorefined
sugarandthebasecanbeprepared
andlefttochill the night before.
SERVES 6
✿2tbspcoconutoil
✿100g(3½oz)gluten-free
rolledoats
✿1tbspcocoapowder
✿1tspinstantcoffee powder
(notgranules)
✿150g(5oz)mixednutsandseeds
(eg,pecans,poppyseeds,
almondsandcashews)
✿ 10 medjooldates,de-stoned
✿Finelygrated zest and juice of
1 orange
✿250g(9oz)Greekyogurt
✿250g(9oz)frozenmixed
berriesorfrozenmango and
pineapple chunks
1
Meltthecoconutoilina small
saucepanovera gentleheatanduse
alittletolightlygreasea 23cm(9in)
loose-bottomtarttin,thenlinethebase
withgreaseproofpaper(putthe
remainingoiltooneside).
2
Blitztheoats,cocoa,coffee,nuts
andseedsina foodprocessorwitha
pinchofsalt,thenadddates,remaining
coconutoilandtheorangejuiceand
pulseagaintomakea roughdough.
3
Placethedoughinthetarttinand
pressit overthebaseandupthe
sideswiththebackofa spoon.
4
Trimoffanyexcessandplaceinthe
fridgefor 30 minsorovernight.
5
Whenreadytoserve,carefully
removethecasefromthetin(ifyou
haveone,usea blowtorchtoquickly
warmtheoutsideofthetintosoftenthe
coconutoila little,orpopthetinina hot
ovenfor 30 seconds to help pop the tart
outofthecase).
6
Placethetartona servingboardor
plate.Spoontheyogurtintothetart
case.Topwiththefrozenberriesina
littlepileinthecentre,allowingthemto
runtotheedgesofthetartandthejuice
topoolastheberrieswarmup.Sprinkle
overtheorangezest,cutinto wedges
and serve with a coffee.