Recipe: No-Bake Lemon Cookie Fruit Tarts

Ingredients

12 ounces firm silken tofu
½ tsp vanilla extract
¼ cup maple syrup, agave nectar, or honey (if not vegan)
1 medium lemon (juiced)
1½ cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer)

Prepare the tofu by pressing and draining it while you make the crust.
In a food processor, pulse the walnuts until they resemble a semi-fine meal.
With the processor running, add dates one at a time until the mixture forms a dough.
Line the tart pans with parchment paper and press the crust mixture into the pans evenly.
Place the crust in the freezer to chill.
Blend the drained tofu, lemon juice, vanilla, and sweetener until smooth and creamy.
Remove the crust from the freezer and pour the lemon filling over it.
Chill the tarts for at least 2-4 hours to set.
Top with fresh fruit just before serving.

Servings

Calories

375

Total fat

26g

Total carbohydrates

27g

Total protein

14.5g

Sodium

119mg

Cholesterol

0mg