No-Bake Lemon Tarts with Fruit
These no-bake lemon tarts with fruit combine a creamy tofu-based lemon filling with a naturally sweet walnut crust and vibrant fruit toppings for a healthy and delicious dessert!
Ingredients
- 7-12 whole medjool dates pitted; soak in warm water if dry
- 2 cups raw walnuts or sub pecans or almonds
- 1/4 tsp sea salt optional
- 12 oz firm silken tofu patted dry and pressed
- 1/2 tsp vanilla extract
- ~1/4 cup maple syrup, agave nectar, or honey if not vegan
- 1 medium lemon juiced (~2 Tbsp juice)
- 1 1/2 cups mixed fresh fruit blueberries, strawberries, kiwi, mango
Instructions
- Press the tofu: Wrap the tofu in a clean towel and press gently for at least 15 minutes (up to an hour) to remove excess water.
- Prepare the crust: Add walnuts to a food processor and pulse until you achieve a semi-fine meal. With the processor running, add dates one at a time until the mixture forms a sticky dough that holds together when pressed.
- Form the crust: Line tart or pie pans with parchment paper. Press the crust evenly into the pans, using additional parchment paper and a glass to smooth it out. Chill in the freezer.
- Make the filling: Blend the pressed tofu, lemon juice, vanilla extract, and sweetener of choice (we recommend half date caramel, half agave) in a blender until smooth. Adjust sweetness to your liking.
- Assemble: Remove the crust from the freezer, spoon in the lemon filling, and spread evenly. Chill for 2-4 hours to set.
- Add toppings: Just before serving, top the tarts with fresh fruit. For an extra treat, serve with coconut whipped cream.
- Store leftovers: Keep in the fridge for up to a few days or freeze for longer-term storage.