Seasonal Berry Mousse Tarts (Gluten-Free, Raw Vegan, Paleo)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
3 Seasonal Berry Mousse Tarts in 3 tantalising flavours; blackberry and lavender, raspberry and rose, and strawberry and basil.
For the base:
  • 100g dark or raw chocolate (85% cacao solids or over)
  • 100g macadamia nuts
  • ½ cup (roughly 50g) almond flour/ground almonds
  • 1 tsp vanilla essence
  • 2 tbsp coconut sugar/xylitol/erythritol
  • 1 tbsp coconut oil
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 1 tbsp almond butter
  • 1 tbsp coconut flour
  • 1 tbsp maple syrup/light agave nectar
For the mousse base:
  • 100g organic virgin young Thai coconut meat (I use Mighty Bee)
  • ¾ cup cashew/almond milk
  • ½ cup cashews (soaked overnight)
  • 2-3 tbsp light agave nectar/maple syrup
  • ¼ tsp vanilla powder or 1 tbsp vanilla extract
  • Squeeze lemon juice (no more than 1tsp)
  • Pinch fine Himalayan pink salt (if coarse grind)
  • ¼ cup coconut oil (melted)
  • 25g cacao butter (melted)
For the blackberry and lavender mousse:
  • ⅓ of the mousse base (listed above)
  • ¼ cup fresh blackberries
  • ¼ tsp dried lavender
  • 1-2 tsp maple syrup/light agave nectar
  • A dash of fresh lemon juice
  • 8 fresh blackberries (to decorate)
  • 1 tsp dried lavender flowers (to decorate)
For the raspberry and rose mousse:
  • ⅓ of the mousse base (listed above)
  • ½ cup fresh raspberries
  • ½ tsp organic alcohol-free rose water
  • 6 fresh raspberries (to decorate)
  • 2 tsp dried rose petals (to decorate)
  • 2 tsp dark/raw chocolate curls (to decorate)
For the strawberry and basil mousse:
  • ⅓ of the mousse base (listed above)
  • 75g (roughly ½ cup) fresh strawberries
  • 2-3 large fresh basil leaves
  • 2 fresh, sliced strawberries (to decorate)
  • 2 sprigs of fresh basil (to decorate)
  1. For the base, start by processing your dark/raw chocolate in your food processor until it becomes a sort of fine rubble. Next add the remaining ingredients for your base and process until it forms a sandy texture (if it reminds you of biscuit crumbs it's done!). Don't over process otherwise you will end up with nut butter!
  2. Divide the mixture into 6 equal portions and spoon into 6 separate non-stick loose-based mini tart tins. Press in the mixture with your fingertips, working from the middle to the outer edges until evenly distributed, creating a thin base with a thicker outer rim (about 0.5cm). Slice off any excess with a knife and gently press in the sides again. Place the tarts into the freezer and freeze for 1 hour or until set solid.
  3. Next blend all of your ingredients for your mousse in a high speed blender. Be sure to periodically scrape down the sides to ensure a smooth and even blend. Divide into 3 equal portions and set aside. It's now time to flavour your mousse!
  4. Start by combining ⅓ of the mousse base mixture with your fresh blackberries, lavender, maple syrup, and lemon juice in a high speed blender. Blend until smooth (again scrape down the sides between blends to ensure it blends evenly).
  5. Remove your tart bases from the freezer and gently press them out from the bottom of your loose based tart tin. If the bottom of the tin is still stuck gently release the base plate with a sharp knife. Place the tarts onto a baking sheet (or preferably something that will fit into your refrigerator).
  6. Pour in your blackberry mousse into 2 of the tarts. Wash out your blender and repeat the process for the remaining 2 flavours. Place the tarts into the refrigerator until set - about 3 hours.
  7. Remove and decorate before serving. These tarts will keep for up to 5 days when sealed in an airtight container and stored within the refrigerator.
If you can't get a hold of young Thai coconut meat this can be subbed for 100g of peeled, diced courgette. Just make sure to blend the mousse ingredients first before pulsing in the courgette at the end of the flavouring stage.

These tarts can be stored in the freezer however they will take a while to thaw out - if you don't thaw properly you will end up with little icicles - you'll be able to see these in my photos as I had to store mine in my freezer!

*Prep time includes a 4 hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.
*** This recipe requires you to have 6 x 10cm non-stick loose-based mini tart tins.
Recipe by Greens of the Stone Age at