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Line 10 muffin tins with wax paper
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Combine all crust ingredients in food processor and pulse until combined. Consistency should be sticky enough to roll into a ball. Make 10 balls.
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Place each dough ball into lined tin and roll out until a mini pie crust is formed
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Freeze the muffin tins in the freezer for 20 minutes
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Add all the ingredients for the filling into the food processor or blender and combine until thick and creamy, about 5-8 minutes.
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Remove the muffin tins from the freezer and pour the mousse into each mini crust
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Put muffin tins in fridge for at least 2 hours (or freezer for 30 minutes). Serve cool!