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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Lemon Berry Tarts

Made with a wholesome date-and-oat crust and a creamy, zesty lemon filling, these delicious mini tarts are perfect for special occasions when you want to impress others!

Prep Time: 25 Minutes
Cook Time: 10 Minutes
Yield: Makes 8 Mini Tarts


I've been wanting to create a cheesecake-like tart for some time now. Making a shell without added oils can be a difficult task, as they tend to dry out and become brittle. The use of almond meal and dates in this tart shell helps it to remain soft and pastry-like, while the oats ensure that it's still firm enough to hold together.

Please note: This dessert contains higher-fat plant foods and maple syrup,and should therefore be considered a treat, best reserved for special occasions.


For the shells:

  • 1.5 cups rolled (old-fashioned) oats
  • 1/2 cup ground almonds (almond meal)
  • 200g fresh dates (pitted weight), chopped
  • 1/2 tsp. vanilla essence or extract
  • 2 tbsp. plant-based milk of choice (almond, soy, rice, etc.)

For the filling:

  • 1/3 cup raw, unsalted cashews
  • 600g (18 oz.) plain, unsweetened soy yogurt
  • 3 tbsp. lemon juice
  • 1 tsp. finely grated lemon zest
  • 3.5 tbsp. pure maple syrup

To serve:

  • Fresh berries, or thawed frozen berries - raspberries, blueberries, sliced strawberries, blackberries, etc.


  1. Preheat the oven to 180°C / 340°F. Have a non-stick muffin pan ready.
  2. Place the cashews in a heat proof bowl. Cover with boiling water, and set aside to soften.
  3. Prepare the crust. Combine the oats and ground almonds in the base of a food processor. Pulse a few times until the oats are broken up, but not too fine. Add the chopped dates and vanilla, and blend until the ingredients are well combined. Add the plant-based milk, and pulse again for 10-15 seconds.
  4. Divide the crust mixture out among 8 muffin pans (or 6, if they are very large). Firmly press the filling down into the base, and then up around the sides of each muffin pan, to form a tart shell. It is important that the shells are not too thin - as they will break - and not too thick, as this will prevent them from cooking through properly. Approximately 1 cm (1/2 an inch) thickness all round is good. Cover the tray with foil (this will help prevent the edges from burning), and pop it in the oven to bake for 12 minutes.
  5. While the tart shells bake, prepare the filling. Place the soy yogurt, lemon juice, lemon zest, coconut extract, and maple syrup in a high-powered blender. Drain the water from the cashews, and add them to the blender as well. Blend until completely smooth. Transfer the filling to a jar or container, and refrigerate for at least one hour.
  6. Remove the shells from the oven. They should be lightly browned and starting to firm. Allow them to cool for 5-10 minutes before turning out on a wire rack. Allow them to cool completely for an hour while the filling sets.
  7. Spoon the lemon filling into the tart shells, and top them with fresh berries. Serve immediately, or cover and refrigerate until ready to serve.

If you are making the tarts ahead of time, it's best to keep the filling and shells separate. The filling can be kept in an airtight container in the fridge for up to 3 days. The shells should be stored in an airtight container at room temperature, and will also keep for up to 3 days.