Pistachio, Cinnamon And Yoghurt Bark | sheerluxe.com
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Prep Time: 4 Hours | Cooking Time: 20 Minutes

Serves 6–8  

This incredibly simple dessert is the perfect palate cleanser after a rich meal. The secret is to take it out of the freezer ahead of time so it's perfectly soft when you serve it. The fragrant roasted berries can be made in advance and warmed through before serving alongside.


  • 500g of Greek yogurt
  • 3 tbsp of date syrup
  • ½ tsp of each ground
  • Cinnamon and mixed spice
  • 1 tbsp of vanilla bean paste or extract
  • 75g each of fresh raspberries and blackberries
  • 100g of dried cranberries
  • 1 tbsp of cacao nibs
  • 75g of pistachios, chopped, plus extra to serve

For the roasted berries:

  • 250g of strawberries, halved and quartered
  • 100g each of raspberries and blackberries
  • 1 tbsp of vanilla bean paste or extract
  • 2 tbsp of date syrup
  • ½ tbsp of flaxseed oil


1. Line and grease a 20cm square baking tin. In a bowl, stir together the yogurt, date syrup, spices and vanilla. Gently stir in the fruit, cacao nibs and 50g of the pistachios. Pour the mixture into the tin, spreading it out evenly, making sure the fruit and nuts are distributed throughout. Sprinkle the remaining pistachios over the surface, cover with clingfilm and place in the freezer for four hours, or preferably overnight.

2. For the roasted berries, preheat the oven to 180°C. Place the berries into an ovenproof baking dish and spread out into an even layer.

3. In a small bowl, mix together the vanilla, date syrup and oil with one tablespoon of water. Pour the mixture over the fruit and roast in the oven for 20 minutes, or until the berries are tender and caramelised. Remove from the oven and allow to cool.

4. Remove the baking tin from the freezer and run the outside under hot water for ten seconds before gently releasing the iced yogurt ‘bark’. Set aside for ten minutes or until it has slightly softened, then use a serrated knife to slice it into equal lengths.

5. Scatter with a few more chopped pistachios and serve with the roasted berries.

Recipes taken from The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)

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