Today, I am sharing my recipe for my nut, gluten, dairy and refined sugar free Raw Strawberry Mousse Tart.
I was recently asked to come up with a nut free base that could be used in any of my raw slices and tarts (eg Raw Lemon Tart, Raw Cherry Ripe Slice or Raw Chocolate Orange Tart).
So, I came up with this amazing but simple base that consists of medjool dates and shredded coconut.
For the strawberry mousse filling, I used Great Lakes Gelatin that I received from Optimoz.
I am a big fan of the gelatin and have used it to make my Vanilla Custard Slice.
You can use any gelatin to make this recipe, however, if you after a good quality gelatin, then I highly recommend Great Lakes.
I have also included the Thermomix method below.
Enjoy,
Ness xo
Prep Time:
Yield:
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PinIngredients
Base
- 14 medjool dates, pitted
- 2 cups shredded organic coconut (140 grams)
- 3 tablespoon coconut oil,melted
- 1 teaspoon vanilla extract
Strawberry Mousse
- 350 grams fresh strawberries (plus extra for serving)
- 250 mills Coconut cream
- 2 tablespoons rice malt syrup
- 1/2 tablespoon gelatine powder (I used great lakes gelatin from Optimoz), dissolved in 1/4 cup hot water
Instructions
- Line the tart tins with plastic wrap, making sure that they are placed loosely over the top.
- To make the base layer: Add the base ingredients to a high speed blender and blend until it resembles fine crumbs and sticks together when pressed. Divide mixture evenly amongst the tins and press down to form the base. Place them in the freezer for 30-60 minutes to set.
- To make the strawberry mousse layer, add the strawberries, coconut cream, rice malt syrup and dissolved gelatine powder to the blender and blend until smooth. Spoon mixture amongst the four tarts and place into the refrigerator for 1 hour to set.
- Keep in the refrigerator until ready to serve. Serve with the extra strawberries.
Notes
The cook time does not include the time it takes for the recipe to set in the freezer and refrigerator.
Ingredients
Base
- 14 medjool dates, pitted
- 140 grams shredded organic coconut
- 3 tablespoons coconut oil,melted
- 1 teaspoon vanilla extract
Strawberry Mousse
- 350 grams fresh strawberries (plus extra for serving), hulls remmoved
- 260 grams Coconut cream (I used 1 small Ayam Coconut cream can)
- 2 tablespoons rice malt syrup
- 1/2 tablespoon gelatine powder (I used great lakes gelatin from Optimoz) dissolved in 1/4 cup hot water
Instructions
- Line the tart tins with plastic wrap, making sure that they are placed loosely over the top.
- To make the base layer: Add the base ingredients to the mixing bowl and process for 10 seconds/speed 7. Rinse the bowl.
- Divide mixture evenly amongst the tins and press down to form the base. Place them in the freezer for 30-60 minutes to set.
- To make the strawberry mousse layer, add the strawberries, coconut cream, rice malt syrup and dissolved gelatine powder to the mixing bowl and process 15 sec/speed 8.
- Spoon mixture into the four tarts and place into the refrigerator for 1 hour to set.
- Keep in the refrigerator until ready to serve. Serve with the extra strawberries.
Notes
The cook time does not include the time it takes for the bases to set in the freezer and the tarts to set in the refrigerator.
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