There’s no reason a child with a nut allergy has to miss out! Super nutritious and versatile quinoa stars as the nut-alternative for this base. Nutritious desserts? Yes please!




Skill level

Average: 4.2 (5 votes)



  • ⅓ cup quinoa flakes
  • ⅓ cup shredded coconut
  • ⅓ cup pumpkin seeds (pepitas)
  • 2 tbsp coconut oil
  • 8 Medjool dates, pitted
  • 1 small banana
  • 1 tsp lemon juice

Mousse filling

  • 1 cup coconut cream
  • ½ cup raspberries
  • 1 tbsp honey
  • 2 tsp psyllium husk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 8 hours

Makes 6 x 8 cm tarts

To make the base, process the quinoa flakes, shredded coconut, pepitas and coconut oil until well combined. Add dates, one at a time. Mix well until no large chunks remain. Add the remaining ingredients and mix until well combined. Taste and adjust – this is the time to add more sweetener if desired.

Pinch the mixture together between your fingers - if it holds its shape, it’s the right consistency. If not, add cold water, 1 tbsp at a time, until the desired consistency is achieved.

Press the mixture into the bottom and sides of 6 individual tart tins (greased with a little extra coconut oil) and place in the freezer for 3-4 hours or until the base is firm enough to remove. Once the bases have been removed, set aside while you prepare the mousse filling.

To make the mousse fililng, blend all ingredients together until smooth. Taste and add more sweetener if desired. Pour evenly into the prepared bases and place in the freezer for 3–4 hours or until firm. Top with fresh raspberries.



• For chocolate mousse, swap the raspberries for 1 tbsp cacao and add 6 large pitted dates that have been soaked for 2–3 hours.


Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by Nicole Joy, with photography by Mindi Cooke and styling by Lyndel Miller.