No-Bake Lemon Cookie Fruit Tarts

Name: No-Bake Lemon Cookie Fruit Tarts
Prep time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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; 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))

Simple no-bake vegan tarts with a date-walnut crust and a creamy, dairy-free filling that tastes just like a lemon cookie!

⏱️ 150 min 🔪 Prep: 150 min 📊 Hard 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

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
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))

Steps

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. Place 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.

Nutrition Facts (per serving)

Macronutrients

Calories37519% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.75

Per Serving $0.13/serving

🏠 Save ~$1.50 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
-12 whole medjool dates	7	-	-
raw walnuts	2 cups	$3.75/kg	$0.75
sea salt	0.25 tsp	-	-
firm silken tofu	12 ounces	-	-
vanilla extract	0.5 tsp	-	-
~1/4 cup maple syrup	4 cup	-	-
lemon	1 medium	-	-
mixed fresh fruit	0.5 cups	-	-