This quick and easy blended mousse is packed full of healthy fats and natural sweetness and makes a light and refreshing end to any meal.  The ginger nut crunch adds texture and flavour as well as adding fibre to help slow the digestion of the sugars.


ALLERGENS: Nuts (almonds, cashews)


Ginger & Coconut Crunch

  • 40g oats
  • 20g pumpkin seeds
  • 20g sunflower seeds
  • 20g desiccated coconut
  • 20g almonds or walnuts
  • 20g cashew or pistachio nuts
  • 2 medjool dates, pitted
  • 1 tbsp ground ginger
  • 30g coconut oil melted


  • 150ml silken tofu
  • 10g Baobab
  • 20g dates, pitted, soaked for 20 mins in hot water then drained
  • 150g ripe mango peeled stoned and cubed
  • Zest of 1 lime and ½ of the juice
  • ½ fresh ripe avocado (65g) (or frozen and leave out the ice cubes)
  • 2 ice cubes
  • 30g melted coconut oil


    1. Preheat the oven to 180°C and line a baking tray with parchment paper.
    2. Place all the crunch ingredients, except the coconut oil, into a food processor and pulse until it resembles soil.
    3. Add the melted coconut oil and mix until everything is coated.
    4. Transfer the soil onto the lined baking tray and spread out in an even layer.
    5. Bake for 10-15 minutes turning every 5 minutes until it looks golden brown.
    6. Meanwhile make the mousse. Place all the ingredient for the mousse, except the coconut oil, into a blender and process until smooth.
    7. Add the melted coconut oil and blend until creamy.
    8. Pour into small glasses and refrigerate until set.
    9. Remove the toasted crunch from the oven and allow to cool.
    10. To serve top the mousse with fresh mango and the ginger coconut crunch.