View Full Version : Help with Carob Mousse

Jan 6th, 2006, 11:22 PM
Anyone know a raw item I can add to my carob mousse to make the carob not so overpowering? I want it to remain completely raw, though.

Jan 6th, 2006, 11:25 PM
I wonder if raspberries would do the trick.

Jan 6th, 2006, 11:30 PM
Just guessing, but bananas?

Jan 6th, 2006, 11:31 PM
Bananas sound better than raspberries! Thanks. I don't like the strong taste of carob quite yet...

Jan 6th, 2006, 11:34 PM
I agree whit you there, it is very “caramelly” in some way.

But carob mousse sounds good, can I have the recipe? :)

Jan 6th, 2006, 11:37 PM
That's much better! :D

Jan 6th, 2006, 11:41 PM
Sure! Adapted from Raw Food Made Easy:

Makes 1 cup, 2 servings

1/4 c. pitted dates, soaked for 30 min.
1/4 c. plus 2 T. water
2 T. agave nectar
seeds from vanilla bean
3/4 c. chopped avocado (about 1 1/4 avocados)
1/4 c. plus 2 T. carob powder

Process the dates, 1/4 c. water, nectar, and vanilla until smooth. Add the avocado and carob; process until creamy. Add the 2 remaining tablespoons of water and mix briefly. Store in a sealed container. Keeps three days in refrigerator, two weeks in the freezer.

Jan 6th, 2006, 11:49 PM
Ok, I really need to READ that book I see, and not just have it in the shelf :D

But avocado? That is probably why I have “forgotten” it, mixing avocado in a dessert? Well, I give it a try if I can get a hold of some decent avocados, and carob somewhere. :)

Thanks :)

Jan 6th, 2006, 11:58 PM
The avocado makes it creamy. You could probably also use soaked cashews or something. I don't know. I'm still new at the raw food stuff. :D

Jan 7th, 2006, 12:46 AM
Can I use maple syrup instead of agave? (I don't mind if it's not 100% raw...)

Jan 7th, 2006, 01:31 AM
Yes, that's what the recipe calls for, but I knew it wasn't raw. :)

Jan 7th, 2006, 01:58 AM
Thanks. :)