Chocolate quince mousse bars

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. 

Preheat oven to 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 ease the process of blending. Scrap the sides of the blender and process again. 

<span>Line a baking loaf pan with parchment paper.</span>

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

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<span> 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.</span>

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

<span>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. </span>

<span>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. </span>