5 from 7 votes
No-Baked Yogurt Tart
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Dessert
Servings: 12 cups
Author: Rika Livingston
  • 2.5 cups almond flour
  • ¼ teaspoon salt
  • 15 Medjool dates
  • 1 tablespoon coconut oil
  • 1 tablespoon water
  • Oikos® Whole Milk Greek Yogurt
  • Mixed Berries
  • Mint
  • Nonstick 12-Cup Mini Tart Pan
  1. Place almond flour, salt, medjool dates, coconut oil, and water into food processor and  blend until well combined.

  2. Shape about 1 tablespoon of dough into a ball and press into a cup shape in 12 oiled muffin cups, pushing dough up to the sides. Repeat this process.

  3. Cover the Nonstick 12-Cup Mini Tart Pan with plastic wrap and chill in the freezer for at least 10 minutes. 

  4. Fill each tart with Oikos® Whole Milk Greek Yogurt and garnish with mixed berries and mint. Serve and enjoy!