Help with Carob Mousse

[Artichoke47]

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.

[Artichoke47]

I wonder if raspberries would do the trick.

[NorVegan]

Just guessing, but bananas?

[Artichoke47]

Bananas sound better than raspberries! Thanks. I don't like the strong taste of carob quite yet...

[NorVegan]

I agree whit you there, it is very “caramelly” in some way.

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

[Artichoke47]

That's much better!

[Artichoke47]

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.

[NorVegan]

Ok, I really need to READ that book I see, and not just have it in the shelf

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

[Artichoke47]

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.

[Tigerlily]

Can I use maple syrup instead of agave? (I don't mind if it's not 100% raw...)

[Artichoke47]

Yes, that's what the recipe calls for, but I knew it wasn't raw.

[Tigerlily]

Thanks.