This Raw Date & Yogurt Tart is uplifting and effortlessly beautiful. A soft, sticky crust of Medjool dates cradles a creamy yogurt filling infused with Rose, Happiness, Mucuna, and Mangosteen Hibiscus powders—creating a delicate blush hue and a subtle floral-fruit depth. Finished with silky white chocolate, fresh blueberries, coconut flakes, and a scattering of edible flowers, it feels both nourishing and celebratory. No-bake and simple to assemble, it’s a radiant dessert that supports mood and heart while looking like a centerpiece: perfect for gatherings, rituals, or simply a sweet moment of beauty.
RECIPE:
Serves: 8
Prep time: 20 min + chilling
Bake time: no bake
Recipe by: Silvia Bifaro
Ingredients
Base
· 250g ultra soft Medjool dates, pitted
Filling
· 250g Greek yogurt or Skyr
· Sugar to taste, if needed
· A pinch of vanilla
· 2 tsp Rose
· 2 tsp Happiness
· 2 tsp Mucuna
· 2 tsp Mangosteen Hibiscus
Topping
· 100g white chocolate, melted
· Fresh blueberries
· Coconut flakes
· Edible flowers (violas, dried rose petals, cornflowers)
· A dusting of Animamundi Rose powder
Instructions
1. Press the soft Medjool dates firmly into the base and sides of a fluted tart tin, creating an even layer. Chill while you prepare the filling.
2. Mix the yogurt with the powders, vanilla, and sugar if using. Stir until smooth and evenly coloured.
3. Melt the white chocolate gently and let it cool slightly.
4. Spread the yogurt filling over the date base. Pour or drizzle the melted white chocolate over the top.
5. Scatter blueberries around the edges, then finish with coconut flakes, edible flowers, dried rose petals, and a dusting of Rose powder.
6. Chill for at least 30 minutes before serving to let everything set. The date base works best when the Medjool dates are really soft and sticky — if they’re a bit dry, soak them in warm water for 10 minutes first. The adaptogens give a beautiful pink hue to the filling.
