Passionfruit, Lime and Ginger Mousse Pots

Passionfruit and Lime are two of the freshest and most delicious things to add to a dessert! I make a lot of oaty biscuits and nutty cakes but sometimes, after a larger meal, it’s nice to serve a dessert that is a bit lighter and something fruity and fresh always does the trick! I’ve made a gingery granola to go with mine but you could make a raw base with nuts, dates and ginger or serve it alone!

Makes 2

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes




  • 4 Passion Fruits (+ 1 to decorate),Juice of 2 1/2 Limes,3 1/2 tbsp Maple Syrup,2 Avocados,3 tbsp Coconut Milk (the hard bit from the top of the tin)
  • Ginger Granola

  • 60g Jumbo Oats,20g Oat Flour,3 tbsp Maple Syrup,2 tsp Ground Ginger,10g Coconut Oil, melted


  • Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper.

  • Mix all the ingredients for the granola together and then spoon onto the tray and bake for 25 minutes, stirring every now and again.

  • Whilst the granola is baking, add all of the ingredients for the mousse except for the passion fruits into a food processor and blend until completely smooth.

  • Squeeze the 4 passion fruits into a sieve and get as much of the juice as you can into the mousse mixture. Discard the seeds and blend the mousse again until combined.

  • Place the mousse mixture into a bowl and then leave in the fridge or freezer for about 30 minutes to firm up a little.

  • Once the granola is baked and cooled, add it to the bottom of a glass and and spoon the mousse on top. Squeeze the left over passion fruit on top and serve.

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