Crunchy granola, pineapple white chocolate mousse and caramel cream tarts

Ingredients

For Base :

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

For Crunchy Fruit and Nut Granola :

• 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

For 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

For Caramel Sauce :

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

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Preparation

• Base :
  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

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