Learn how to make this – http://wlos.com/community/carolina-kitchen/carolina-kitchen-foothills-wellness-centers-coffee-steak-salad-and-key-lime-dessert
For the crust:
5 Medjool dates, pitted
1/3 cup raw walnuts
1/3 cup raw oats (certified gluten-free if necessary)
For the filling:
5 tablespoons Greek yogurt/cream cheese mixture – I use Green Mountain Farms brand
2 tablespoons fresh lime juice
1 scoop No Whey protein powder
1 teaspoon honey or 5-6 drops plain liquid stevia
- Place cupcake liners into a 6-count cupcake tin. Set aside.
- Add the dates, walnuts and oats to a food processor and process until well combined and looks like coarse sand. It should feel sticky between your fingers. Once ready, place about a ping pong ball size of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside.
- In a small bowl, add the softened cream cheese, yogurt, protein powder, lime juice and honey. Mix well with a whisk until smooth.
- Scoop out the filling and place evenly into each cupcake tin. Place tin in the freezer for an hour or until ready to eat, allowing 5 minutes to thaw. Store leftover tarts in the freezer.