In a medium sized bowl mix dates with 2 tablespoons of hot water. Add in oats and walnuts. Mix together and set aside.
Using your hands, thoroughly mix the sticky dates with oats and walnuts.
In a separate bowl grate chocolate.
In a 7.5 inch tart pan with a removable bottom, spray lightly with olive oil. Press date, oat and walnut mixture in pan and slightly up sides. Sprinkle bottom with 1 tablespoon of grated white chocolate. Bake for 10 minutes. Let cool.
Putting it together: When crust is cooled, zest orange. In a small bowl mix together zest and strained yogurt. Spoon into cooled crust. Optional: top with sliced strawberries.
Start with the outer circle when arranging sliced strawberries.
Refrigerate 30 minutes to one hour. Sprinkle with 1 tablespoon of grated white chocolate.
A light spring dessert that promises to satisfy!
Serve cold and enjoy!