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Chocolate Mousse & Freeze-Dried Berry Tarts


For the tartlet cases –

  • 200g rolled oats (I used Flahavan’s – can be gluten-free)
  • 50g desiccated coconut
  • 3 tablespoons coconut oil (I used Cocofina)
  • 2 tablespoons smooth nut butter (I used Meridian Foods almond butter)
  • 6 tablespoons maple syrup (I used Indigo Herbs)
For the chocolate mousse –
  • 350g silken tofu or thick yogurt
  • 4 tablespoons cacao or cocoa powder (I used Bioglan)
  • 3 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
For the decoration –
  • Lio Licious Freeze-Dried Purple Berry Blend
  • Lio Licious Freeze-Dried Red Berry Blend
  • Lio Licious Freeze-Dried Raspberry Crumb


Get making!

  1. First make the tartlet cases: Mix together the oats and coconut in a bowl. Gently melt the coconut oil, nut butter and maple syrup then pour into the dry ingredients and mix to combine.
  2. Divide the mixture between 4 x loose-bottomed individual tartlet tins and use your hands or a spoon to push across the base and up the sides. Chill in the fridge,
  3. For the chocolate mousse, place everything into a blender and whizz up until quite thick and smooth. Scrape out and spoon between the tartlet tins to fill. Chill in the fridge for at least 2 hours.
  4. When ready to serve, sprinkle over the beautiful, vibrant freeze-dried fruits – then pop out of the tin and enjoy!

Serving Suggestions