Michelle Cooks: No Bake Lemon Cookie Fruit Tarts
- 7-12 whole medjool dates (pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
- 2 cups raw walnuts (or sub other nut, such as pecan or almond)
- 1/4 tsp sea salt (optional)
- 12 ounces firm silken tofu (I used Morinaga // 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 maple syrup, agave nectar, or honey if not vegan (or use date caramel – I did half date caramel, half agave)
- 1 medium lemon, juiced (1 lemon yields ~2 Tbsp juice)
- 1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer // divided)
Press/drain tofu while preparing crust.
Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size (as original recipe is written // adjust if altering batch size).
Line a standard pie or tart pan, or several 4 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust.
lace another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect. Set in freezer to chill.
Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. 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.