Ingredients

Servings: Makes 12 tarts

Crust Ingredients

• 1 cup pecans

• ½ cup cashews

• ½ cup Medjool dates, pitted

• ½ tsp. cinnamon

• Pinch of sea salt

Filling Ingredients

• 1 cup plain Greek yogurt

• 1 ½ Tbsp honey

• ½ tsp vanilla extract

• ½ tsp lemon zest

• 1 tsp fresh lemon juice

Topping

• Half-pint container (or 1 cup) fresh blueberries

Directions

1. In food processor, blend together the crust ingredients until crumbly.

2. Line each cup of muffin pan with a parchment paper liner. Press crumb  mixture firmly into bottom of each liner and freeze for at least 1 hour (preferably overnight, the firmer the better as crust gets soft quickly!).

3. While crust is setting in freezer, combine the filling ingredients in medium-sized bowl. Cover & place in fridge until ready to use.

4. Remove muffin pan from freezer. Remove each crust gently by pulling up on liners and placing onto a plate. Scoop a spoonful of yogurt filling into each cup. Top with fresh blueberries. Serve immediately. Enjoy!

Nutrition Facts (per tart): 120 calories, 9g fat (1g saturated, 8g unsaturated), 9g carbohydrates, 2g fiber, 6g sugar, 3g protein