Balancing the sinful desserts with some healthier ingredients!
But don’t worry these Caramel Banana Mousse Tarts will still have you swooning!
Using natural sugars like dates and bananas instead of refined sugars
this way I can still eat my dessert with slightly less negative impact on my overall health!
Originally I used my gingersnap cookies as the base for this one
But I now use a combination of nuts, seeds, oats and more dates for a super healthy refined sugar free crust!
WATCH HOW TO MAKE THESE BANANA TARTS!
Notes for Success:
Bittersweet chocolate has the lowest sugar for the ganache layer in the bottom
Medjool Dates are the best to use for a recipe like this one, they are the most plump resulting in a fluffy light and smooth mousse
Any unsweetened 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
same goes for the dates, the weight is AFTER pitting, but again very friendly recipe so any diversion will be forgiven!
High speed blender gives the best results for a fluffy smooth mousse consistency
I’ve used a food processor but it can’t seem to do the job of a high speed blender and I had small nits of nuts left
Check out this healthful nut and seed crust here in my raspberry Ganache Tart Video
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 (140g)
- 2 cup Medjool Dates (424g)
- 1 cup Plant Milk (240ml)
- 2 teaspoon Vanilla Extract (10ml)
- ¼ cup Nut Butter or Tahini (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