We are headed to the woods next week. Every year in August, we go north for a few days of camping in complete wilderness – a tradition I greatly look forward to. The first time we went, we found our secret spot near a stream and we’ve been going back to the exact same location ever since. We go midweek and that usually guarantees no other human interactions which really pleases the hermit in me. I look forward to going on foraging walks (we crossed paths with a black bear once so if you don’t hear from me again you can assume the worst), bathing in the river, gazing at the stars, relaxing by the campfire and simply following the rhythm of nature.
In other news, figs are in season and that triggered inspiration for a no-bake dessert with middle eastern ingredients. I did not intend for this tart to look messy, but I miscalculated the behaviour of the date syrup drizzle. Have you used date syrup before? It’s thicker than maple syrup, but still too runny to stay fixed on a dessert. Oh well, live and learn. This dessert is richer than what I normally prepare, so I consider it a “real” treat. It only takes about 10 minutes to assemble, but the texture benefits from being refrigerated for one hour before indulging. If you don’t have figs, you could top it with fresh apricots or even red grapes.
P.S. Not familiar with carob? Try these excellent cookies.
Yogurt & Tahini Tart with Carob Crust (No-Bake)
- 1 cup walnuts
- 1/4 cup hemp seeds
- 1/4 cup wheat germ (or rolled oats for a gluten-free version)
- 3 tbsp carob powder (or cocoa powder)
- 1/2 cup currants (or raisins)
- 1 tbsp maple or date syrup
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- Pinch salt
- 2 cups greek yogurt
- 1/2 cup tahini
- 2-3 tbsp maple or date syrup, to taste
- 1 tsp vanilla extract
- Fresh figs
- Drizzle of date syrup (optional)
- 1 tbsp chopped walnuts
In a food processor, add the walnuts, hemp seeds, wheat germ (or rolled oats for a gluten-free version), carob (or cocoa) powder, currants (or raisins), cinnamon and a pinch of salt. Process until you get a coarse meal texture. Add the coconut oil and maple syrup and pulse a few times to combine. Transfer this mixture into a 9-inch tart pan with removable bottom.
With clean hands, press it down into a crust. Refrigerate the carob crust while you prepare the filling.
In a medium bowl, combine the Greek yogurt, tahini, maple syrup and vanilla. Stir well to combine.
Pour the sweet yogurt & tahini mixture into the carob crust and distribute evenly. Refrigerate the tart for one hour.
When you are ready to serve, remove the pan sides and decorate the tart with a drizzle of date syrup (optional), chopped walnuts and slices of fresh figs, apricots or red grapes.
The tart will keep for 2-3 days refrigerated.