In food processor or blender, process dates until formed into a ball. Set aside.

Process oats and pecans together until texture is fine. Add maple syrup and date paste and process again. Set aside to use as “cheesecake” base.

To make mousse, blend all mousse ingredients until consistency is soft.

Divide mouse into two parts – 1/3 and 2/3. The larger portion will be tinted pink and flavored with peppermint oil. The smaller portion will be flavored vanilla and used as a topping.

Whisk beet juice or food coloring and peppermint oil into larger portion.

Whisk vanilla extract into smaller portion.

To prepare individual portions, paint each cup with coconut oil using brush or fingers.

Press nut and date mixture as a base, add pink mousse as the main portion, then pipe white mousse as a topping. Garnish with crushed candy cane.

If mousse consistency is loose, chill 20 minutes before serving. Store in fridge. Do not freeze.