This silky smooth Tahini Mousse accompanied by crispy Ginger Florentines comes courtesy of Lauren Lovatt, author of MIND FOOD: Plant-based recipes for positive mental health (publishing next month) and we have a sneak-peak at a few delicious recipes just for you!

This recipe always surprises those making it as it may look like it will not work until it has had its time setting in the fridge. The joy of this particular dessert is that it is light, fluffy and rich all at once. This can be made with any nuts or seed butters, so have a go at trying different flavours and enjoying the taste and versatility of the mousses you can make.


100g (3½oz) vegan 75% chocolate, chopped 

100g (3½oz) coconut oil 

60g (¼ cup) light tahini 

1 tbsp maple syrup 

1/8 tsp salt 

For the ginger Florentines 

2 tbsp plant-based butter 

2 tbsp rapadura sugar (or coconut sugar)

2 tbsp agave 

100g (1 cup) gluten-free oats 

2 tbsp black or white sesame seeds 

1 tbsp rice flour 

1 tsp ground ginger 

¼ tsp salt


For the Tahini Mousse

Half fill a small saucepan with water and set a heatproof bowl on top. Place over a low heat. Add the chocolate and coconut oil to the bowl and gently stir to melt. Once melted, take the bowl off the heat and set aside for a moment. 

Blend the tahini and maple syrup together with 200ml (scant 1 cup) of water in a food processor or blender until smooth. Stream in the melted chocolate and salt and continue to blend. You will have a thin liquid that is sweet and chocolatey. Taste the mixture – depending on your chosen chocolate you may like to add a little more salt or maple syrup to taste. Pour the tahini mousse into a square container to set in the fridge for at least 6 hours, until set to touch. 

Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Line a large baking tray with baking paper. 

For the Ginger Florentines

Next, make the ginger Florentines. Melt the butter and sugar together in a small saucepan over a medium heat. Once melted, turn off the heat and add the rest of the ingredients. 

Roll the mixture into 6 small balls. Place them on the lined baking tray with a good amount of space around each one, so they have room to spread. 

Bake for 10 minutes until flat and golden. Remove from the oven and leave on the tray to firm up and cool for 30 minutes. Once they are completely cool, transfer the Florentines to a small airtight container until ready to use. 

Boil the kettle and pour the water into a cup. Place a metal tablespoon in the cup to heat. Dry the spoon, take the mousse from the fridge and using the spoon facing you at a 50-degree angle, scoop the mousse into a round shape or a quenelle if you are able to, and place it on a plate. Serve with a Florentine on top.

TIP – You could also set the tahini mousse in small glasses or ramekins and serve as they are with a Florentine on the side.

MIND FOOD: Plant-based recipes for positive mental health by LAUREN LOVATT
Photography by Sara Kiyo Popowa