Ingredients
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For the base:
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1/2 cup gluten-free oats, blended as oat flour
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1/2 cup almond flour
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2 tbsp. cacao powder
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10 dates, pitted
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1 tbsp. coconut oil
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For the quince mousse:
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3 baked quinces
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6-8 dated, pitted
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For chocolate topping:
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100 g. dark chocolate or 100 g. cacao paste and 2 tbsp. maple syrup
Steps
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1
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Start with the preparation of the quince mousse. Wash carefully and remove moss from quinces. Cut fruits in pieces, no need to remove the peel from them. |
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2
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Preheat oven at 190 degrees and bake quinces for 20-25 minutes until they are soft. |
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3
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Put baked quinces in a blender. Add pitted dated and blend. You can add 1-2 tbsp. hot water to easen the process of blending. Scrap the sides of blender and process again. |
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4
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Line a pan with parchment paper. |
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5
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In a bowl add the oat flour, almond flour and cacao powder. Mix together and set aside. |
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6
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Put in a blender pitted dates, coconut oil and 1-2 tsp. ot hot hoter to easen the process of blending. Blend until it gets smooth paste. Add the date paste to dry ingredients and mix together until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. |
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7
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Over the base spread evenly quince mousse. Allow to cool for a while. |
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8
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Melt the dark chocolate or cacao paste, if you use, in a small saucepan over low heat. Add maple syrup, if you use cacao paste and stir well. Pour melted chocolate over the base and quince mousse. |
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9
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Cut the entire pan of bar into samll bars and put in the freezer. |
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