This smooth, creamy orange mousse is the perfect indulgent but healthy treat.

Scoop the coconut fat from a 400ml tin of full-fat coconut milk (you may need to refrigerate this the night before). Place it in a bowl. You can reserve the coconut water for a different recipe.

Infuse the rosemary in the orange juice. Place in a saucepan and heat very slowly for 5 minutes. Take the rosemary out.

Add the orange juice in the bowl with the coconut cream. Add the maple syrup and whisk,

Divide into 4 glasses and leave to set in the fridge for a few hours. You can eat them straight away but they won’t be as mousse-like.

I like to top it with some orange slices and blackberries. They will keep in the fridge for a couple of days, covered.

To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform.

In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.

Preheat oven to 180C.

Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch springform tart pan or mini tart pan. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork to prevent it from rising in the oven.

Bake for 16-18 minutes or until golden brown. Remove from the oven and cool completely in the baking dish.