serves 4-5

35 minutes



  • 200g wholemeal flour
  • 120g non dairy spread
  • 2 tbsp Sweet Freedom Fruit Syrup

Salted Caramel Layer

  • 300g medjoul dates
  • 70g Sweet Freedom Fruit Syrup
  • 1/2 tsp vanilla bean paste
  • 1 tsp salt
  • 2 tbsp oat milk

Chocolate Mousse Layer

  • 160ml aquafaba (water from a can of chickpeas)
  • 1/4 tsp cream of tartar
  • 50g coconut oil, melted
  • 85g Sweet Freedom Fruit Syrup
  • 40g cocoa powder


Step 1

  1. Put the flour and spread in a food processor and whizz to combine. 
  2. Alternatively rub the spread into the flour with your fingertips until it is like fine breadcrumbs. 
  3. Add Sweet Freedom Fruit Syrup and mix until a smooth dough forms. 
  4. Roll out on a floured surface and use to line a 22cm greased tart tin. 
  5. Bake blind with baking beans for 10 minutes at 180C and then remove the beans and bake for a further 5 minutes.
  6. Leave to cool. 

Step 2

  1. Soak the dates in water for at least 1 hour.
  2. Drain the dates and put into a blender with the other ingredients.
  3. Blend until smooth. 
  4. Spoon into the tart case and spread out evenly to cover the base.

Step 3

  1. Whisk the aquafaba with the cream of tartar until stiff peaks form.
  2. In a separate bowl melt the coconut oil, then stir in the Sweet Freedom Fruit Syrup and cocoa powder until smooth. 
  3. Carefully pour into the whisked aquafaba and fold in gently with a metal spoon until well combined. 
  4. Spoon into the tart case.
  5. Refrigerate until needed but best eaten soon after making.


Thank you Mairi @gingervegan for a delicious recipe

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