Description
A no-bake American dessert combining a warm, buttery shortcrust with a creamy yogurt-honey topping and fresh berries, chocolate, and salted coconut. Quick to assemble and perfect for summer gatherings or last-minute snacks.
Ingredients
Shortcrust pastry, 200g (7 oz), or premade gluten-free dough
Coconut oil, 2 tbsp, softened (use vegan butter for richness)
Greek yogurt, 100g (3.5 oz), or coconut yogurt
Honey, 50g (1/4 cup) (substitute maple syrup or agave)
Blueberries, 1 cup (frozen, thawed, or substitute with raspberries)
Strawberries, 1 cup, sliced (or kiwi or peeled apples)
Chocolate chips, 100g (3.5 oz) (swap with almond butter)
Instructions
Roll pastry onto parchment paper-lined 12-inch (30.5 cm) round pan
Prick the bottom with fork; bake at 350°F (175°C) for 15 minutes
Remove and chill until warm but firm (about 10 minutes)
Combine softened coconut oil and Greek yogurt in a bowl until smooth
Stir in honey and a pinch of sea salt
Spoon mixture evenly over cooled crust
Scatter blueberries first over the center of the filling
Add strawberries around the edge, pressing gently for adhesion
Sprinkle chocolate chips over the top
Notes
Test slices for balance; adjust tart vs. sweet flavors by adding tart berries or more honey
Blueberries added first prevent sinking; strawberries provide visual contrast
Refrigerate for 15 minutes before serving for a firmer texture
- Prep Time: 25
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg