Yogurt Cardamom Tart

• Crust
• 2 cups raw almonds
• 10 dates - pitted
• 1/4 cup coconut flakes
• 1/4 cup hemp seeds
• 1 1/2 teaspoons coconut oil
• pinch of salt
• Yogurt Cardamom Filling
• 3 cups greek yogurt (24 oz)
• 1 teaspoon cardamom powder
• 1/4 cup honey/ agave/ maple syrup
• juice of 1 lemon
• pinch of salt

1. Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. (Add couple of tbsp of cold water if needed).
2. Place mixture in springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon. Cool in the fridge for 30 minutes.
3. Mix greek yogurt with pinch of salt. Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.
4. Put drained yogurt, cardamom, honey, lemon juice and salt in the food processor. Mix well and adjust for sweetness.
5. Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.
6. Put the pan in the freezer for at least 30 minutes to set. Before serving, take the pan out of the freezer and thaw for 15 minutes.
7. Top the tart with your choice of fresh fruit or berries before serving.

crust, almonds, dates, coconut flakes, hemp seeds, coconut oil, salt, filling, greek yogurt, cardamom powder, maple syrup, lemon, salt

Taken from food52.com/recipes/28001-yogurt-cardamom-tart (may not work)