They say Labor Day marks the end of the summer. Fashion says we are have to stow away our white dresses and pants until next season. Well guess what? We still have a few weeks of summer left, people! I am not ready to throw in the beach towel just yet. Sure I can’t wait to start bringing you pumpkin spiced recipes, but I still have a few summery recipes up my sleeve!
I have mentioned before that my husband is not a coconut fan. Well, I made these Mini Lemon Mousse Pies recently and left them in the fridge thinking they would be safe. I came home from work later that day to one less miniature treat. And the next day? Same thing! He didn’t have a clue that there was a trace of coconut in these. What he doesn’t know won’t hurt him, right?!
When it comes to my kitchen, if there are too many steps or too many ingredients, I am over it. This is a dessert that really is simple enough and really hard to mess up which is not always the case. No cooking, no baking and no hassle required! That is my kind of “cooking.”
I used half cup mason jars for several of these but I would recommend using one cup jars or dishes as the crust to mousse ratio is much better. Also, don’t press the crust in too hard or you will do more work than necessary to eat this, and who wants that! I love recipes that accommodate lots of dietary needs and allergies. This one is gluten free, dairy free, egg free and refined sugar free. It’s bound to please everyone! And like I said, even if you are not a fan of coconut, give this one a try. The refreshing lemon flavor really overpowers the coconut and you don’t even know it’s there.
So here is to summer and it’s last few days! Enjoy your holiday!
- 1/3 cup raw pecans
- 1/3 cup raw almonds
- 5 medjool dates pitted
- 1 tsp vanilla
- Dash of sea salt
- 1 can full fat coconut milk
- Juice of 1 lemon
- 2 tsp lemon zest
- 1 tsp vanilla
- 3-4 T 100% pure maple syrup
In a food processor, process almonds and pecans until a fine, grainy consistency.
Add the rest of the crust ingredients and process until fine.
Gently press crust into 4, 1 cup jars or dishes and place in the refrigerator to chill.
Meanwhile, separate the liquid water like coconut milk from the hardened milk.
In a mixing bowl, using a handheld mixer whip the hardened coconut milk for 2-3 minutes or until thick and creamy.
Add the rest of the ingredients and mix until smooth.
Pour the mixture over the crust evenly distributing among the 4 dishes.
Chill for 30 minutes to one hour before serving.
Garnish with a fresh lemon quarter if desired.