| 13 | 210 | 318 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 h 30 min | 0 min | 12 |
| 1/2 cup | Pecans (crust) |
| 1/2 cup | Walnuts (crust) |
| 10 date pitted | Medjool date (crust) |
| 1/4 cup | Coconut oil (melted, crust) |
| 349 gm | Tofu, silken, extra firm (1 block, filling) |
| 227 gm | Tofutti Better Than Cream Cheese (1 pack, filling) |
| 1/2 cup | Cane sugar (filling) |
| 1 tbsp | Vanilla extract, pure (filling) |
| 1/2 whole lemon(s) | Lemon juice (filling) |
| 1/2 whole lemon(s) | Lemon peel (zest) (filling) |
| 1/4 cup | Coconut oil (filling) |
| 1 cup | Blueberries (topping) |
| 2 large kiwi(s) | Kiwi fruit (topping) |
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.
| Fruit | 0.5 |
| Meat Alternative | 0.5 |
