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. This base also works really well on its own as Coconut & Date Bars which are perfect for children's lunchboxes.
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 hope you enjoy my latest dessert creation and as always, please share your photos on instagram and tag @becomingness #becomingness. I love seeing them :)
Raw Strawberry Mousse Tart
Makes 4 small tarts (approximately 12cm diameter)
- 14 medjool dates, pitted
- 2 cups shredded organic coconut (140 grams)
- 3 tablespoon coconut oil,melted
- 1 teaspoon vanilla extract
- 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
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.