Monday, September 29, 2014

Crunchy Granola, Pineapple White Chocolate Mousse and Caramel Cream Tarts

From my happy little roller coaster of a life I bring you these super delicious tarts. In these little treats you will get fudgy, crunchy, creamy, gooey, sweet, tangy and it all just comes together to produce lots of cute little treats. There's lot of left overs from this recipe or you could say it's a quick something to throw together if you have lots of healthy alternatives and extras in your fridge and pantry. The granola is good for everything, especially just having a little pick at every time you pike your head in the pantry. (Note to self: must stop doing that.. bad habit!!) The coconut date syrup and pineapple white chocolate mousse have come in handy for lots of other things as well which I will show you in another post. They all last really well in the fridge or sealed containers in the pantry.


Crunchy Granola, Pineapple White Chocolate Mousse and Caramel Cream Tarts 

Makes: 12 x 6cm tarts


1 cup almonds
1 cup organic dried apricots or dates
1 dried coconut
½ cup coconut sugar
½ tsp vanilla powder

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
½ cup coconut sugar
½ cup honey
½ cup maple syrup
¾ cup coconut oil

Pineapple White Chocolate Mousse
1 cup fresh sweet pineapple
½ cup coconut cream
3 tbs coconut, date syrup – recipe below
3 tbs shaved raw cacao butter
½ cup raw cashews

¾ cup coconut sugar
¾ cup coconut milk fat/cream
2 tbs honey or coconut nectar
¼ cup coconut oil


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.

Pineapple White Chocolate Mousse
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

Crunchy Fruit and Nut Granola
Follow instruction as per Recipe

Caramel Sauce
Follow instructions as per Recipe

With out the granola there still extremely yummy just fill with the Pineapple white chocolate mousse and caramel sauce or date, coconut syrup and they will be smooth and creamy with a nice fudgy crust.. :-) 

Coconut Date Syrup


1 cup coconut sugar
1 cup pitted dried dated
1 cup water


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. 

  1. The base works perfect with either the dates or apricots
  2. If you don't want to make the caramel sauce then the Coconut Date paste would be a great substitute
  3. It's the raw cacao butter that gives the Pineapple White Chocolate Mousse it's chocolate flavour but if you don't have it or can't get it then you can substitute with coconut oil
This granola is dead set to die for!! So sweet and crunchy! 

The truth of the matter is that life isn't always Ye-ha great and fancy and super happy all the time. But I have this motto that if we didn't have Ho-hum days and the Oh-no days then when the heck would know we are having a freaking fantastic day or just a really good day. It's an attitude that I fing keeps my life well balanced.. :-) 


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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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