Raw Vegan Carob Mousse
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.
Ingredients:
1 ripe banana
1 ripe avocado
2-1/2 teas carob powder *
1/4 teas stevia powder **
1/4 teas organic vanilla extract
Instructions:
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 😉
Raw Vegan Carob Mousse - YUM!
* Carob powder is usually roasted. If you want a totally raw vegan Carob Mousse you here's where you can buy truly raw carob.
** 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.
You may be able to find stevia powder in your local health food shop, if not it can be purchased online as stevia liquid extract or stevia powder.
wow, this is one of the best’s posts i ever read /
big thank tou.
Thanks for the Recipe, It looks extremely simple to make. I’ve had carob chips once before on a frozen yogurt from yogurt land. They tasted great, but I didn’t realize the benefit to eating carob instead of Cocoa.
I was just reading about how it is better to get roasted carob, since it contains many tannins which block protein absorption. Roasting diminishes the tannins a bit, making it more digestible. Carob is a wonderful food, 3 times higher in calcium than mother’s milk!
Thanks for that info Megan, it’s interesting. I’ve never heard that before. But I know some foods are like that. I’ll try to do some research on it. I prefer the taste of the raw carob, over roasted carob. But if roasting is better I’ll have to try to create some recipes using the roasted carob that taste as good 🙂