This delicious and guilt-free dessert takes less than 10 minutes to make and will wow your company. Strawberry is my favorite, but this tart works well with just about any fruit.

Makes 4 servings.

Crust Ingredients:

2 cups rolled oats (gluten-free, if desired)

1 teaspoon vanilla bean powder

12 ounces pitted dates (about 2 cups)

Filling Ingredients:

4 cups sliced strawberries (or peaches, pears, other berries, or a combination)

4 tablespoons liquid (water, unsweetened fruit juice, or reduced balsamic vinegar)

⅛ cup mint, thinly sliced (optional)

2 tablespoons cacao nibs (optional)

Crust:

1.             In a food processor fitted with the “S” blade, process the oats and vanilla bean power into a flour-like consistency. Add the pitted dates and continue processing until the ingredients are fully combined and a ball begins to form.

2.             Empty the dough into an 8-inch tart pan with a removable bottom and press the dough evenly on the bottom and up the sides. You do not need to bake the crust, which makes it perfect for hot summer days, but I prefer to bake it for 5 minutes in a 325°F oven.

3.             Cool completely before filling.

Filling:

Slice the fruit and place in a bowl with 4 tablespoons of your preferred liquid. Mix well and allow to macerate for 2 to 4 hours. Just before assembling the tart, add the fresh mint. If you don’t care for mint, leave it out or substitute the cacao nibs.

Assembly:

1.             Drain the macerated fruit and evenly fill the tart. Add a large strawberry and/or

fresh mint leaves (or both) in the center for decoration, if desired. Optionally, sprinkle with cacao nibs.

2.             Refrigerate until thoroughly chilled.