Vegan Gluten-free Dairy-free Lemon Mousse

Lemon Coconut Mousse (Vegan, Gluten-free, No Refined Sugar)

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One thing that I really love about New Zealand is how people share things. And it seems like everyone has a lemon tree but me 😉 That isn’t a problem though, because I get given free lemons from friends on a regular basis.

Citrus season is in full swing now and I feel challenged for new recipe ideas. I’m a big fan of easy, simple but delicious treats, so this one here just had to happen 🙂

I recommend small portions as it is quite rich and flavourful. As always, a high-speed blender will allow for best results.

For 4 portions you’ll need:

zest and juice of 1 small spray-free lemon (1/4 cup juice, 1 tablespoon zest) or more, if you prefer more zing
1 1/4 cup (310ml) water
3/4 cup (95g) dates, pitted and diced
3/4 cup (225g) creamed coconut (coconut butter)
1/3 teaspoon turmeric
1 pinch salt (optional)


1. Melt the coconut butter in a cup that sits in a warm water bath.

2. Transfer all ingredients into the blender and blend until a smooth. It might pay to let the dates soak in the water for a while, this way it will be easier for the blender.

3. Transfer to dessert glasses and let firm up in the fridge. This should take around 4 hours, depending on how cold your fridge is.

Enjoy! 🙂

…and if you have any questions or comments, I’d love to hear from you 😉

Vegan Gluten-free Dairy-free Lemon Mousse

3 thoughts on “Lemon Coconut Mousse (Vegan, Gluten-free, No Refined Sugar)

  1. Pingback: No Bake Lemon Tart Recipe | The Vegan Monster

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