Why We Like It

This sweet treat will hit the spot! Individual yogurt parfaits, with a cookie crust and made in muffin cups…absolutely delicious!

Preheat the oven to 350 degrees

Soak the Dates:

5 dried dates (pits removed)

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

Start the Cookie Crust:

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.

Finish the Cookie Crust:

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.