Preheat oven to 325°F and generously spray a 9 1/2-inch tart pan with a removable

bottom and place it on a baking sheet.

In a large bowl, whisk together the honey, melted coconut oil, salt and egg white. Add the

rolled oats, almonds and shredded coconut, and mix until everything is evenly coated.

Tip the mixture into the prepared tart pan and press firmly into the bottom and sides of

the pan. Bake for 20-25 minutes, or until golden-brown.

Remove from oven and let cool on a wire rack completely before removing from pan.

While the crust cools, make the filling by whisking together the Greek yogurt, honey, lime

juice, lime zest and mint until smooth.

Spread the filling into the cooled crust and top with berries. Serve immediately.