Serves 4


70g pecans

8 dates

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.