Easy vegan no-bake tartlets with a date-nut crust and a creamy dairy-free filling that tastes like a lemon cookie!

Ingredients

CRUST

  • 7-12 whole Medjool dates (pitted // if not sticky and damp, soak in warm water for 10 minutes, then drain thoroughly)
  • 2 cups raw nuts (or under another nut, like pecan or almond)
  • 1/4 TL Sea Salt (optional)

FILLING

  • 12 ounces firm silken tofu ( I used Morinaga // wiped and gently in a clean towel for at least 15 minutes, pressed up to 1 hour)
  • 1/2 tsp < span class="wprm-recipe-ingredient-name">vanilla extract< /span>
  • ~1/4 cup Maple syrup, agave nectar, or honey if not vegan ( or use Date caramel – I made a half date caramel, half agave)
  • 1 medium lemon, juice (1 lemon makes ~2 tbsp juice)
  • 1 1/2 cups fresh fruit mix (blueberries, strawberries, kiwi, mango or whatever you prefer // shared)
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Instructions

  • Press/drain tofu while preparing crust .< /div>
  • Adding nuts to a Food processor Pulse until the half-finished meal is reached.
  • Then, with the processor running, drop the data one at down the drain for a while until the mixture resembles a paste. It should hold its shape when squeezed between two fingers. This will take between 7 and 12 dates depending on the size (as the original recipe is written // adjust if batch size changes).
  • Cut a standard cake or pie pan or multiple 4 3/4 inch cake pans (I have my own here) with parchment paper. Spread the crust over the pans and press down with your hands to form an even crust. Put another piece of parchment paper on top and press it down more evenly and firmly with a glass. It doesn’t have to be perfect. Freeze to cool.
  • Add drained tofu, lemon juice, vanilla and sweetener of your choice at blender and puree until creamy and smooth, scraping edges as needed. I used half date caramel and half agave. Adjust flavors to desired acidity/sweetness.
  • Remove crust from freezer and top with lemon filling. Leave to set in the fridge – at least 2-4 hours – then garnish with fruit just before serving. You can also serve coconut whipped cream to top .
  • < div class="wprm-recipe-instruction-text" style="margin-bottom:5px";="">Store leftovers in the fridge for up to a few days. Place in the freezer for longer term storage.
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