• 5 dried dates (pits removed)

Add to a small bowl covered with warm water.  Let soak for 10 minutes.  Drain and set aside.

• 2 Tbsp olive oil (or coconut oil, melted)
• 2 Tbsp honey

Add to a food processor or blender along with the dates.  Blend until combined into a paste consistency.

• 2/3 cup old fashioned rolled oats
• 1/3 cup raw pecans
• 1 Tbsp dried chia seeds
• 1 Tbsp flax seeds
• 1/2 tsp ground cinnamon

Add to the food processor with the date and honey mixture.  Blend until it forms a crumbly dough consistency.

Grease the muffin pan with coconut oil or olive oil, and then divide the mixture into 6 of the openings of the muffin pan.  Press the crust down into the bottom of each muffin opening, and slightly up the sides to form a cup.  (If you put a little coconut oil on your fingers, it will help keep the mixture from sticking to your fingers).  Bake for 10-12 minutes until golden brown.  Set aside to cool slightly.

• 1 1/2 cups plain Greek yogurt (or nonfat plain yogurt)
• 1 cup strawberries (sliced, or other fruit of your choice)
• 1/4 cup chopped pecans (toasted, or other nut of your choice)

Fill each cookie cup with about 1/4 cup of yogurt, and then top with 2 Tbsp of fruit and a few chopped nuts.