Date Crust with Cashew-Yoghurt filling and Kumquat slices

I used to have a kumquat “tree” in Beirut. It lasted for about a year and half, and gave me delicious kumquats 3 times before giving up on me. Before getting that tree, I didn’t know what kumquats actually were, and had never tasted them before.

So one day, my hubby surprises me with a small box of kumquats, remembering my happiness every time the tree bore its fruit. What he didn’t know was, my happiness was because I saw it live another day! I have a terrible reputation for being such an infamous plant killer, and sadly it stems from truth. I can’t seem to keep plants alive!

Anyway, to cut the story short, we had more kumquats than we both could eat so it was the perfect reason to go experimenting in the kitchen! From there, the most delicious sugar free crust was born!

With this crust, the toppings are endless! You could avoid kumquats altogether and just drizzle some honey, or chocolate shavings, or coconut shreds and enjoy it fruit-free! So let’s get to the recipe!

date crust kumquat

You will need:

(use organic whenever possible, seriously the flavor changes a lot!)



  • 1 cup unsweetened date paste
  • ¼ cup warm water, add more if needed
  • ¼ cup pumpkin seeds
  • ¼ cup rolled oats
  • ¼ cup raw almonds

kumquat date crust

Cashew-yoghurt filling:

  • 1 cup raw cashews
  • 1 cup yoghurt of choice (preferably greek)
  • 1 tablespoon honey
  • 1 tsp cardamom


Topping options:

  • Kumquat slices like I did – will need about 8 pieces
  • Coconut shreds
  • Cocoa nibs
  • Chocolate shavings
  • Honey


How to:

For the crust:

  1. Pulse oats, seeds, and almonds in a food processor a few times, just enough so that you don’t have any oddly large pieces in the crust
  2. Combine warm water to the date paste and smooth it out till it is malleable. You may need to add a few extra tablespoons of water.
  3. Add oat/seeds/almond mix to the date mixture and make sure they are thoroughly combined, either manually or on the food processor.
  4. Spread it onto a baking tray, and bake for 10 minutes. Just enough for the crust to brown slightly and get crispy.

In the meantime, work on the filling

  1. If you can soak the cashews in the yoghurt for an hour before, that would be perfect otherwise, directly move to step 2.
  2. Combine all ingredients into a food processor and mesh until it forms a thick creamy layer. In order to do that, make sure yoghurt is not “watery”. Taste it to make sure you are comfortable with the sweetness. I find that the cream needs to be a little “sour” to break the sweetness of the dates, so I never use more than 1 tbsp honey – your preference may differ.
  3. Cool in the fridge for an hour so it can thicken like cream.


Once the date crust is done and cooled, top it with the cashew-yoghurt layer, and any other toppings you prefer. The crust alone for me is such a winner.

date crust

Will easily make 10-15 servings



P.S: For calories per servings, please comment below and I’ll reply there with the details.

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