Fall’s here, and there’s nothing better to start the season off than a healthy and nutritious dessert. This is a delectable looking small tart that is vegan with a walnut and date crust. The creamy and dairy free filling has a lemon after taste. This recipe is from Minimalist Baker, and the recipe can be found here: MinimalistBaker.com/no-bake-lemon-cookie-fruit-tarts. Prep time is about 2 1/2 hours, will keep in the freezer for about one month and will keep up to 3 days in the fridge.
NO BAKE LEMON COOKIE FRUIT TARTS
7 – 10 whole medjool pitted dates (if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
2 cups raw walnuts
1/4 tsp sea salt (optional)
12 ounces firm silken tofu (patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour)
1/2 tsp vanilla extract
1/4 cup honey
1 medium lemon, juiced
1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer)
Press and drain the tofu while preparing the crust. Add the walnuts to a food processor and pulse until a semi-fine meal is achieved. With the processor running, drop in the dates one at a time through the spout until the mixture resembles a dough. It should hold firm when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on the size of the dates.
Line a standard pie or tart pan with parchment paper. Divide crust between the pans and press with your hands so it forms a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. Set in freezer to chill.
Add drained tofu, lemon juice, vanilla, and honey into a blender and blend until creamy and smooth, scraping down edges as needed. Adjust flavors to desired level of tartness/sweetness.
Remove crust from freezer and top with lemon filling. Chill to set — at least 2-4 hours — and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.
This recipe can be made in one large pan, or three small mini tart pans.
Nutrition Per Serving (half-tart serving)
Saturated fat: 1.6g