Thermomix Raw Strawberry Mousse Tart


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Raw Mousse Strawberry Slice

Makes 4 small tarts (approximately 12cm diameter)



  • 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


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.


Click here to view the original recipe

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Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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