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–+ servings
Caramel Banana Mousse Tarts

Caramel Banana Mousse Tarts

A healthier dessert option with ZERO refined sugars! Nut & Seed crust with bananas, ganache & a caramel mousse made from cashews & dates!
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Prep Time 1 hour
Total Time 1 hour
Servings 12

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

Storage: Caramel Banana Mousse Tarts must be kept refrigerated and will stay fresh for up to 6 days.
Freeze for longer storage up to 2 months wrapped airtight
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