Crunchy Granola, Pineapple White Chocolate Mousse and Caramel Cream Tarts

By karenluvslife

Ingredients

• Base:
• 1 cup almonds
• 1 cup organic dried apricots or dates
• 1 dried coconut
• 1/2 cup coconut sugar
• 1/2 tsp vanilla powder
• Crunchy Fruit and Nut Granola
• 3 cups mixed activated nuts and seeds – include almonds, walnuts, pepitas, and sunflower seeds
• 1 cup pitted dates
• 1 cup sultanas
• 1 cup goji berries
• 1 cup de stemmed dried figs
• 1 cup dried coconut
• 1 tsp ground cinnamon
• 1 tsp vanilla powder or paste
• 1/2 cup coconut sugar
• 1/2 cup honey
• 1/2 cup maple syrup
• 3/4 cup coconut oil
• Pineapple White Chocolate Mousse
• 1 cup fresh sweet pineapple
• 1/2 cup coconut cream
• 3 tbs coconut, date syrup – recipe below
• 3 tbs shaved raw cacao butter
• 1/2 cup raw cashews
• Caramel Sauce
• 3/4 cup coconut sugar
• 3/4 cup coconut milk fat/cream
• 2 tbs honey or coconut nectar
• 1/4 cup coconut oil

Preparation

Step 1

Makes: 12 x 6cm tarts

3
cups mixed activated nuts and seeds – include almonds, walnuts, pepitas, and
sunflower seeds

Blend all ingredients until smooth and fudgy then press into
tart shells. Put to the side while you prepare the filling or refrigerate until
needed.

Add all ingredients to a high speed blender and blend until
smooth, aerated and mousey. Pour into a small serving jug until you are ready
to serve

Add all ingredients to a small pot and simmer on low heat
for 20 minutes or until dates have softened and the mixture is thick and rich.
Turn heat off and let cool then pour into a blender and blend on high until
smooth. Pour into a small jug or resealable jar and store in the fridge.

If you don't want to make the caramel sauce then the Coconut Date paste would be a great substitute

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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