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just desserts yields 8–10 servings handling. minutes before serving for easier reed. Freeze. or coconut milk, until well pu- partially frozen. brandy. Freeze for 2–3 hours until eggs, vanilla, sweetener, salt, and (optional) or 1/8 teaspoon stevia 3. Remove from the freezer 5–10 2. Blend once again, adding the oil 1. Blend the pineapple, coconut, ½ cup oil or coconut milk 2 tablespoons sweet brandy Dash of salt ½ cup organic sugar or xylitol ½ teaspoon vanilla extract 9 eggs 4 tablespo

yields 24 tartlets
TARTLET TRIO
An attractive, sugar-free dessert containing nutritious nuts and fruit. Leftover crust can be
formed into balls and rolled in coconut for a delicious and healthy treat.

CRUST GINGER-DATE FILLING
1 cup raw macadamia nuts or 1 cup dried dates, soaked for 2–4 hours
yields 1 cup cashews and drained
2 cups shredded coconut 1 tablespoon lemon juice
DATE SAUCE ½ cup agave nectar or honey 1 teaspoon grated ginger, or to taste
3 tablespoons lemon juice or zest ½ teaspoon nutmeg
A delicious sauce to serve over ice Fresh fruit, cubed, or pecans, for garnish
creams, pastries, fruits, and other
desserts. APRICOT-CITRUS FILLING MANGO FILLING
1 cup dried apricots, soaked
5 pitted dates, soaked overnight for 2–4 hours and drained 1 cup dried unsweetened mango,
½ teaspoon ground cinnamon 2 tablespoons orange juice soaked for 2–4 hours and drained
1 teaspoon coffee 2 tablespoons lemon juice or zest 1 tablespoon fresh lemon juice
1 tablespoon cocoa powder 1 tablespoon agave nectar or 1 teaspoon agave nectar (optional)
½ teaspoon pure vanilla extract honey (optional) Mango slices or other tropical fruit, for
1 tablespoon maple syrup Orange or lemon zest or tangerine garnish
1. Drain the dates, reserving the liq- segments, for garnish
uid.
2. Blend the dates, cinnamon, cof- 1. To prepare the crust, in a food processor, grind the nuts, coconut, agave nectar or honey, and lemon
fee, cocoa powder, vanilla, and juice or zest until finely ground. Form the mixture into a ball. Let stand at room temperature for 30
maple syrup. minutes.
3. Add the water from soaking the 2. Press 2 tablespoons of dough each into 24 tartlet pans and freeze for 30 minutes. Fill each tartlet
dates until the desired consisten- with one of the three fillings.
cy is reached. 3. To prepare the apricot-citrus filling, in a food processor, blend the apricots, orange juice, lemon juice
or zest, and agave nectar or honey until smooth. Spoon 1½ tablespoons of filling into each tartlet.
Garnish with the citrus zest or a small tangerine segment.
4. To prepare the ginger-date filling, in a food processor, blend the dates, lemon juice, ginger, and nut-
meg until smooth. Spoon 1½ tablespoons of filling into each tartlet. Garnish each tartlet with the
fresh fruit or a whole pecan.
5. To prepare the mango filling, in a food processor, blend the mango, lemon juice, and agave nectar
until smooth. Spoon 1½ tablespoons of filling into each tartlet. Garnish with slices of mango or
other tropical fruit.

Mousse Cups
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