I am totally surprised by what I achieved with this one - I love making those coconut oil and nut based vegan desserts (vegan cheesecake, anyone?) but before you know it I've eaten way too many servings and can barely move. So, I set out on a mission to create an equally satisfying taste but with a much lower fat content (so that I can eat a whole plate and still move) and by some grace of the universe, it totally worked ... using cheap high-carb staples like tofu and oats none the less!

To be honest, I am not a huge fan of tofu-anything but I had some lying around from a (failed) recipe so I decided to try it in a sweeter application and let me just say... this filling is so close in taste and texture of traditional dairy-based fillings I can't even believe it. Ya' done good for once, tofu! I also wasn't so sure about the crust, like I said I wanted to re-invent a nut-based tart crust and this one is a little more chewy but its really, really good - its essentially a riff on an energy ball recipe, super easy. 

Another thing, these tartlets look professional but not like they are trying too hard, I would say rustically sophisticated (kinda like your wedding photographer). Make them for your next brunch/baby-shower-type-thing and let me know what everyone thinks!   


Serves: 12 • Prep Time: 45 min • Assembly Time: 10 min

Crust

  • 2 cups oat flour (I just put regular oats in my Vitamix and pulsed a few times)
  • 10 pitted and soaked Medjool dates
  • 1/4 cup walnut flour (again, just pulse your walnuts in the blender)
  • 2 tbsp. liquid sweetener of choice (maple syrup, agave, coconut nectar, etc.)
  • 1/2 tsp. Himalayan salt, cinnamon, ginger, vanilla extract

Filling

  • 1 package Super Firm Tofu (like this one from Trader Joe's)
  • The juice and zest from 1 lemon
  • 1/4 cup liquid sweetener of choice (maple syrup, agave, coconut nectar, etc.)
  • 1/2 -3/4 cup almond milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. Himalayan salt
  • Top with: Berries, almonds, chia seeds, mulberries, coconut flakes, candied ginger or orange, any jam, mango...I dunno, add whatever you want, I could go on and on...

1. For the crust, soak the pitted dates in hot water for 10 minutes, drain almost all the water out leaving 1-2 tsp., add to the blender and blend until smooth

2. Add the blended dates to a bowl with the oat flour, walnuts, sweetener, cinnamon, vanilla, ginger and salt

3. Use your hands to fully combine the mixture until it forms a ball (this will take some time, just work with)

4. Divide and roll your mixture into 12 even balls

Tip: Learned from my OG girl crush, Rachael Ray (okay, she does this with meatballs but we can do it here to... it works the same!) The best way to evenly divide your crust mixture is to simply use the side of your hand score it into four even portions at the bottom of the bowl. Then, take each of those portions roll them out into logs, scoring each log into three even-ish -don't be so hard on yourself- sections. 

5. Line your cupcake tin and add a crust ball (ew but I could NOT resist call them that) to each liner. Then, take a shot glass or other small glass and begin to press out the mixture using the bottom of the glass to work it up the sides. This takes a little work but the glass really helps!

6. Transfer the cupcake tin to your fridge to set up while you make the filling.

7. For the filling, break up the tofu block into small pieces and add to the blender along with the almond milk, lemon juice/zest, vanilla and salt. Blend until the mixture is creamy and smooth (I had to use the tamper to get it there).

8. Transfer the mixture to a bowl and let it chill in the fridge for 30 minutes and while the crust and filling and chillin' you can chop up all types of berries and things to top your mini tarts with!

9. Assemble! Spoon a tablespoon or two of the filling into each little liner and decorate as you wish! These tartlets are best eaten chilled and within a day or two so if you are brining them to a party a great option is to bring the crusts and filling separate and assemble at your destination. Remove the cupcake liners before presenting and serving.

PRO TIP: Do you ever wonder how bakeries get their fruit covered tarts to sparkle and glisten all professional-like? Its stupid EASY! Simply add a few tablespoons of your favorite jam or preserve to a sauce pan with a splash of water, turn on the heat and whisk until smooth. Then toss your berries in the jam before topping your tarts. You can also paint the tops of the berries with one of those fancy food brushes but lets be honest, who owns one of those?

 

LIGHT & LOVE, LIVECLEAN KITCHEN