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1.Preheat the oven to 190°C
2.Process oats until you get a fine flour. Add the rest of the ingredients and process again until they are fully integrated.
3.Put the mixture in 10-12 individual non-stick tartlets molds (muffin size) or a large one about 20cm in diameter.
4.Bake for 10-15 minutes or until they are dry and begin to separate from the edge of the mold. Let cool
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1.Process all the ingredients together until you get a homogeneous mixture. Put a generous amount of mousse on each of the bases and cool for 1 hour. Remove from the fridge 10 minutes before eating.
2.Keep in the refrigerator for up to 3 days.
3.Top with berries, they give a great acid touch!