| Prep Time | 25 - 30 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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- ½ cup Cashew Nuts
- ⅓ cup Coconut Cream / Milk
- 2 tbsp Coconut Oil (warmed/melted)
- 1 cup Mint leaves (fresh)
- 6 Dates (pre-soaked Dates)
- 1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
- 1 pinch Sea Salt
- 4 drops Peppermint Essential Oil (high quality, food grade)
- 2 tbsp Tahini / Sesame Seed Paste (hulled)
- ½ cup Dates (approx 16 small pitted Dates, presoaked in ½ cup warm water )
- ½ cup Rice Malt Syrup (or Coconut Blossom/Maple Syrup)
- 1 tbsp Coconut Oil (warmed/melted)
- ½ tsp Vanilla Extract
- 1 pinch Sea Salt
- ½ cup Nut Mix (Walnuts, Pecans & Almonds)
- 1 tbsp Date Paste (pre-soaked Dates)
- 1 sprig Mint leaves
- 1 tbsp Nuts (any nut of choice, chopped)
Ingredients
Peppermint Mousse Layer
Caramel Filling
Mini Tart Base
Optional Toppings
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- Mini Tart Base: Blend ingredients and then press a base layer into the silicon paper cupcake moulds (or you can use other small glass/ceramic containers).
- Caramel Layer: Drain Dates and blend all ingredients together until smooth. Add a layer to the mini tarts.
- Peppermint Mousse Layer: Blend Cashews until ground into a flour-like consistency.
- Peppermint Mousse Layer: Blend ground Cashews, Coconut Cream and Coconut Oil until smooth.
- Peppermint Mousse Layer: Add the rest of the ingredients except for the Peppermint Essential Oil and blend until smooth.
- Peppermint Mousse Layer: Only mix the Peppermint oil into the mousse in a glass or ceramic bowl/container. The potency of Essential Oils can leach materials (such as plastic) into food.
- Add the last layer of Peppermint Pudding to the top of the mint tarts.
- Optional: Allow to set in fridge for 15 min+.
*You can enjoy straight away or put in the fridge for 15-30 minutes to set for a more mousse-like consistency.
*Store sealed in a glass jar in the fridge. Eat within 1-2 days (if it lasts that long!)
*Choose the cleanest ingredients possible:
-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove.
-Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide.
- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.
-Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative.
-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water.
-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste).
Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:
Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.
Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.
You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.