Chocolate quince mousse bars

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For the base:
1/2 cup gluten-free oats, blended as oat flour
1/2 cup almond flour
2 tbsp. cacao powder
10 dates, pitted 
1 tbsp. coconut oil
For the quince mousse:
3 baked quinces
6-8 dated, pitted 
For chocolate topping:
100 g. dark chocolate or 100 g. cacao paste and 2 tbsp. maple syrup

Most people have never even heard of quince fruit and it's not commonly used in recepies. Quinces have high content of pectin fiber and they are well-suited for recipes like quince jelly, jam or marmalade. 

These chocolate quince mousse bars are so delicious with perfect balance between sweet dates and sour quinces. 

Quince fruit is a great source of vitamin C, fiber and antioxidants.




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. 


Preheat oven at 190 degrees and bake quinces for 20-25 minutes until they are soft. 


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. 


Line a pan with parchment paper.


In a bowl add the oat flour, almond flour and cacao powder. Mix together and set aside.


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.


Over the base spread evenly quince mousse. Allow to cool for a while.


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. 


Cut the entire pan of bar into samll bars and put in the freezer. 

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