200g homemade granola
4 tbsp. honey
200g greek yogurt
1 tsp vanilla extract
4 medium strawberries thinly sliced
Handful of blueberries
Handful of raspberries
Pop your pecans into a blender and finely chop, add dates and pulse into a paste.
Pop into into a large bowl and stir in your granola with 3 tablespoons of honey.
Line a 25cm cake tin with baking paper and press your granola mixture in, pushing it down, Pop in the freezer for half an hour.
In a bowl, mix the yogurt with remaining honey and vanilla. Spread on top of granola crust, leaving a 1cm border, pop your strawberries, blueberries, and raspberries on top.
Top with chopped pecans before slicing and serving.