Ingredients for the pudding:
- 300 ml of cream of coconut
- 200 g mousse with pumpkin
- 2 tablespoons coconut flour
- 2 tablespoons of xylitol
- pinch of vanilla
Ingredients for the base:
- A half cup of ground walnuts,
- Half a cup of grated coconut,
- 1/4 cup ground sunflower
- 1 banana,
- 1 łyżkai xylitol
- Spoon cocoa for color.
- favorite fruit (in our raspberries)
How to do it:
Blend smoothly sll the ingredients for the pudding. Throw it to the pot and cook on low heat. Stir all the time. Cook it for about 7 minutes. Remove from the fire and wait until it cools down.
Mix all the ingridients for the bottom until you will get clay mass. Cover the bottom of the small tartes with it, start from the edges, it shouldn’t be thicker than 4 mm. Put it into the fridge for 10 minutes.
Pour pudding onto bottom prepared earlier.
Garnish with fruit and put in the freezer. It will beready within 20 minutes.
Bon Appetit !!!
If you do not have pumpkin mousse is very easy for you to prepare it. We choose Hokkaido pumpkin because you do not have eggs peel (rind is edible) and quickly preparing it. Pumpkin, cut and empty seed. We taught her on a baking tray lined with baking paper and teaches in the oven for 20 minutes (temperature of 150 degrees). As pumpkin will be no soft pull it from the oven and give cool. Blendujemy cold (not to damage the blades). And we have a pumpkin mousse.