Fresh Fruit Yogurt Wedges

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Try making these Fresh Fruit Yogurt Wedges for your next dessert option! Almond flour is a gluten-free alternative to wheat flour that is rich in nutrients and low in carbohydrates. Coconut supports digestion, boosts hydration, and strengthens bones. Medjool dates are rich in potassium, help prevent constipation, and fight against cell damage. Prepare these Fresh Fruit Yogurt Wedges for an end of summer gathering and enjoy!

Ingredients:

For the crust

  • 1 ½ cups almond flour

  • ½ cup gluten-free oat flour

  • ⅓ cup unsweetened shredded coconut

  • ¼ cup coconut oil, melted

  • 6-8 Medjool dates, pitted and softened

  • 1 teaspoon maple syrup

  • ½ teaspoon cinnamon

  • Pinch of salt

For the toppings

  • 1 ½ cups unsweetened coconut yogurt

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon maple syrup

  • Fresh fruit of your choice, halved (strawberries, kiwi, cherries, blueberries, raspberries, grapes, etc.)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.

  2. To begin preparing your crust, blend dates in a food processor until a thick paste is formed. Add almond flour, oat flour, shredded coconut, coconut oil, maple syrup, cinnamon, and salt. Pulse until the mixture becomes a soft dough.

  3. Press your formed dough onto a parchment-lined baking sheet, forming a 10-12 inch round crust about ¼-inch thick. Bake for 10-14 minutes, until lightly golden around the edges. Set aside to cool.

  4. In a separate bowl, combine your coconut yogurt, maple syrup, and lemon juice.

  5. Spread the coconut cream mixture over the crust. Arrange the halved fresh fruit on top of the yogurt mixture.

  6. Refrigerate for 30 minutes before slicing into wedges and enjoy!