Sometimes I have to balance the sinful desserts with some healthier ingredients!
But don’t worry these Caramel Banana Mousse Tarts will still have you swooning!
By using natural sugars like dates and bananas as the base for this little tart instead of refined sugars
I can still eat my dessert with slightly less negative impact on my overall health!
Coconut sugar was the star of the show for my gingersnap cookie recipe
Which transformed into the perfect base for these little cups!
But of course you can use whatever cookie you love the most to make the crusts
UPDATE: I now use a combination of nuts, seeds, oats and more dates for a super healthy refined sugar free crust!
CLICK HERE TO WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Bittersweet chocolate has the lowest sugar for a ganache to layer in the bottom
Medjool Dates are the best to use for a recipe like this one, they are the plumpest dates resulting in a fluffy light and smooth mousse
Any plant milk you like best will do great here.
Additionally I weigh my cashews before soaking but this recipe is forgiving and will be fine give or take a few grams
A high speed blender will give you the best results for a fluffy smooth mousse consistency * not sponsored
Click here for a crust that is gluten free and made from nuts and seeds and oats instead of cookies!
Caramel Banana Mousse Tarts
Ingredients
For the Crust:
- ⅓ cup Pumpkin Seeds
- ⅓ cup Pecans
- ⅓ cup Pistachios
- ¾ cup Old Fashioned Rolled Oats
- 15 Dates large
- pinch salt
For the Caramel Mousse
- 1 cup Cashews 1 cup (150g)
- 2 cup Medjool Dates (424g)
- 1 cup Plant Milk (240ml)
- 2 teaspoon Vanilla Extract (10ml)
- ¼ cup Nut Butter or Tahini paste (224g)
- ¼ teaspoon Salt
For the Ganache:
- 1 cup Bittersweet Chocolate (170g)
- ¾ cup Plant Milk (177ml)
Fresh Banana Filling
- 1½ Fresh Bananas
Instructions
- Line your cupcake pan with paper liners
- Make the crust by blending all the nuts & dates & oats with the salt together in the food processor to the consistency of wet sand
- Scoop the seed mixture into the cupcake liners and then press it firmly into the bottom & sides creating a deep cup
- Freeze while you prepare the other recipes
- Make the ganache by chopping the chocolate into fine same sized pieces & bring the plant milk to a boil.
- Pour the plant milk over the chopped chocolate then whisk to a smooth silky ganache
- Spoon the ganache into the cavities of your prepared crusts approximately 2 Tablespoons per each one
- Next add the banana slices on top of the ganache
- Refrigerate while you prepare the caramel date mousse
- Be sure your dates have the pits removed before beginning
- In a small saucepot place the cashews with about 1½cups of water and bring to a rolling boil. Turn off the heat & let them stand for about 15minutes, then drain & rinse well
- In a high speed blender combine the soaked & drained cashews, the dates, plant milk, vanilla extract, salt & nut butter
- Process to a fluffy mousse like texture with no chunks of cashews remaining
- Pipe the caramel date mousse into the cups and then refrigerate or freeze to set.
- Serve with optional vegan whipped cream
Video
Notes