Servings: 6 Time: 15 minutes, plus 2.5 hours of refrigeration.
Nutrient Highlights:
Plant-Based Omega-3 Fatty Acids: Walnuts are rich in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports heart health and helps maintain healthy inflammatory responses.
Slow-Digesting Protein: Greek yogurt provides casein protein, which delivers a sustained release of amino acids to support muscle recovery, maintenance, and satiety.
Antioxidants: Berries are packed with antioxidants, including anthocyanins, which help protect cells from oxidative stress. Their fiber also supports digestive health and a healthy gut microbiome.
Energy & Fiber: Dates provide natural carbohydrates for energy, along with fiber that supports digestive health and helps promote regularity. Berries are also a great fiber source, with 1 cup containing approximately 8 grams of fiber!
Ingredients:
15 dates (210 grams), pits removed
½ cup (70 grams) cashews
½ cup (50 grams) walnuts
1.5 cups (380 grams) vanilla Greek yogurt
1 cup mixed berries
Directions:
Soak dates in warm water for 15 minutes to soften. After 15 minutes, remove from water and gently cut open to remove the pit from each date.
Combine dates (with pits removed), walnuts, and cashews in a food processor. Pulse until combined into a sticky "dough". Transfer to a plate, cover, and refrigerate for 2 hours. (refrigeration is optional but will make the next step easier!)
Separate "dough" into 6 even sections. Roll each section into a ball, and then flatten with the palm of your hand. Refrigerated dough will be less sticky and easier to mold into the desired shape. Line the inside of a cupcake tin with each section of flattened dough. Refrigerate for another 30 minutes.
Using a spatula, carefully remove each mold from the cupcake tin. Fill each mold with 1/4 cup Greek yogurt and top with berries.
Store in the refrigerator, in a sealed container, for 3-5 days.
To make the crust: Add dates, walnuts, and cashews to your food processor
Pulse food processor until dates, walnuts and cashews are well blended and there are no big chunks remaining. The dough should be sticky!