- 7-12 date palm fruit, pitted
- 2 cups raw walnuts (or sub other nut, such as pecan or almond)
- 1/4 teaspoon sea salt (optional)
- 12 ounces firm silken tofu patted dry and gently pressed (FOR BEST RESULT YOU MAY USE EMPEROR’S CHINESE TOFU)
- 1/2 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoon juice of 1 lemon
- 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 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. 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.