No Bake Lemon Fruit Tarts
This recipe is really simple and you can use your favourite fruits for the toppings!
7-12 medjool dates, pitted (if not sticky and moist, see notes)
2 cups raw walnuts (or sub other nut, such as pecan or almond)
1/4 tsp sea salt (optional)
400g Kingland 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 maple syrup, agave nectar or honey
juice of 1 lemon (~2 Tbsp)
1 1/2 cups mixed fresh fruit, divided (blueberries, strawberries, kiwi, mango, or whatever you prefer)
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 it's form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size.
Line a standard pie or tart pan, or several 4 3/4-inch tart pans 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. Adjust flavours 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.