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.
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.
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I wonder if raspberries would do the trick.
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Just guessing, but bananas?
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Bananas sound better than raspberries! Thanks. I don't like the strong taste of carob quite yet...
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I agree whit you there, it is very “caramelly” in some way.
But carob mousse sounds good, can I have the recipe?
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That's much better!
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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.
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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
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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.
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Can I use maple syrup instead of agave? (I don't mind if it's not 100% raw...)
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Yes, that's what the recipe calls for, but I knew it wasn't raw.
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Thanks.
Peace, love, and happiness.
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