This rich, creamy, raw vegan carob mousse only takes about 10 minutes to make. It's hard to believe it doesn't contain sugar. But between the sweetness of the stevia, and the natural sweetness of carob, it's a totally satisfying dessert.
It's very easy to make this a raw vegan dessert, you just need to use truly raw carob, but I can show you where to get that at the end of the recipe.
If you're not familiar with carob, it has a chocolate-like taste, but no caffeine or theobromine, so you don't get that hyper, jittery feeling that raw cacao (chocolate) can produce.
After finding it at my new local bulk food shop I've been using it a lot. You can add it to smoothies, substitute it for raw cacao in all my recipes that call for raw cacao powder, make ‘chocolate' milk, either with nut milk or dairy milk. I actually prefer it to raw cacao now.
Add all ingredients to a blender. Using the plunger that came with your blender to scrape down the sides and keep the mixture moving. If you don't have a plunger for your blender, stop occasionally to scrape down the sides with a spatula and push the mixture around a bit so that everything gets blended smoothly. If you need to you can add a teaspoon of water to keep the mixture moving through the blender.
Serves 2 – if you can share 😉
** Stevia is an amazing herb. It's many times sweeter than sugar. It has no calories. Doesn't feed candida. Doesn't cause an increase in blood glucose.