Ingredients

For the crust:
• 5 Medjool dates, pitted
• 1/3 cup raw walnuts
• 1/3 cup raw oats (certified gluten-free if necessary)
For the filling:
• 5 tablespoons Greek Yogurt/Cream Cheese mixture
• 2 tablespoons fresh lime juice
• 1 scoop No Whey protein powder
• 5-6 drops liquid stevia

Directions

1. Place cupcake liners into a 6-count cupcake tin. Set aside.
2. Add the dates, walnuts and oats to a food processor and process until well combined and looks like coarse sand. It should feel sticky between your fingers. Once ready, place about a gumball size of crust mixture into the bottom of each cupcake liner and flatten out with your fingers so it covers the bottom like a crust (it should be well packed). Set aside.
3. In a small bowl, add the softened cream cheese/yogurt, protein powder, lime juice and stevia. Mix well until smooth.
4. Scoop out the filling and place evenly into each cupcake tin. Place tin in the freezer for an hour or until ready to eat, allowing 5 minutes to thaw. Store leftover tarts in the freezer.
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