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Chocolate quince mousse bars

Chocolate quince mousse bars

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50 min.
10
Оrdinary
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Ingredients

	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 date, pitted
	For chocolate topping:
	100 g. dairy-free chocolate or 100 g. cacao paste and 2 tbsp. maple syrup

Features

Cuisine

Bulgarian cuisine

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

These raw quince healthy bars are so delicious with the perfect balance between sweet dates and sour quinces.

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

Ingredients

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 date, pitted
For chocolate topping:
100 g. dairy-free chocolate or 100 g. cacao paste and 2 tbsp. maple syrup

Steps

1	Start with the preparation of the quince mousse. Wash carefully and remove moss from the quinces. Cut fruits in pieces, no need to remove the peel from them.
2	Preheat oven to 190 degrees and bake quinces for 20-25 minutes until they are soft.
3	Put baked quinces in a blender. Add pitted dated and blend. You can add 1-2 tbsp. hot water to ease the process of blending. Scrap the sides of the blender and process again.
4	Line a baking loaf pan with parchment paper.
5	In a bowl add the oat flour, almond flour, and cacao powder. Mix together and set aside.
6	Put in a blender pitted dates, coconut oil, and 1-2 tsp. of hot water to ease the process of blending. Blend until it gets a smooth paste. Add the date paste to the dry ingredients and mix together until it forms a nice thick crumb texture. Add to the baking pan and use your fingers to evenly press down to the bottom of the pan.
7	Over the base spread evenly quince mousse. Allow to cool for a while in the refrigerator.
8	Melt the dairy-free chocolate or cacao paste, if you use it, in a small saucepan over a double boiler on low heat. Add maple syrup, if you use cacao paste, and stir well.
9	Pour melted chocolate over the base and quince mousse. Freeze for two minutes. Then cut into small bars and put in the freezer again to harden.