Berry & Greek Yoghurt Tart

1. Preheat oven to 180 C or 356 F.
2. Add almonds, dates, oats, cinnamon and coconut to a food processor and pulse until you have a fine grain.
3. Add 1.5 tablespoons of honey and the water and pulse until the mixture starts to stick together in a ball.
4. Add mixture into a 12 inch spring form pan and spread evenly, making sure to spread the mixture up to the top of the pan and around the sides. Make sure it is well compacted by pushing down with the back of a spoon.
5. Put crust in the oven and cook for 15 minutes or until golden. Remove from oven and set aside to cool.
6. Add Greek yoghurt to a bowl with the vanilla and the remaining 2 tablespoons honey and mix well.
7. Add yoghurt mixture to base of the cooled tart shell and spread evenly.
8. Add the berries to the top of the tart.
9. Store in the fridge for up to one week.