Dairy-free, delicious and visually stimulating - a true celebration of earth month, embodied by this cheesecake tart - packed with calcium, healthy fats and protein.
Course Dessert
Cuisine Vegan
Prep Time 30 minutesminutes
Servings 12Slices
Ingredients
Crust:
½CupPecans
½CupWalnuts
10Medjool DatesPitted
¼CupCoconut OilMelted
Filling:
1Pack“Morinaga” Extra Firm Silken Tofu349g
1Pack“Tofutti” Cream Cheese227g
½CupOrganic Cane Sugar
1tbspVanilla Extract
½Organic Lemon Juice & Zest
¼CupCoconut OilMelted
Topping:
1PackOrganic Blueberries4.4oz
2Organic Kiwi
Instructions
In a food processor, process pecans and walnuts until fine but not sticky.
Add the pitted dates one by one while processing and finish with coconut oil.
Process until the mix comes together.
Press into a parchment lined spring form pan and shape into a tart crust by hand.
In a high speed blender, combine all of the filling ingredients, blend until smooth and pour into crust.
Top with sliced kiwi and blueberries and allow to set for several hours before serving.
Notes
Each Serving Contains:351 calories; 11g protein; 22 g total fat (0 g trans fat); 30 g total carbohydrates; 23 g of sugar; 145mg sodium