It has been a hell of a summer so far!
After our third baby was born a few weeks ago, my husband took leave from work for a bit and has been home helping out with various domestic activities, including making meals, wiping tushies, and tending to his slightly over-emotional wife (aka, yours truly).
Let me tell you, my emotions have definitely been a bit erratic since our son was born.
Aside from being overwhelmed by all the change, I’ve been acutely aware of my fluctuating hormones, which frequently leave me either weeping over the latest Pampers commercial or happily creating new recipes in the kitchen.
My husband has been a real trooper through it all though!
Both Father’s Day and his birthday came and went recently, neither of which I was aptly prepared for in even the smallest way, and he didn’t bat an eyelash over any of it.
Luckily, during one of my recent happy jaunts in the kitchen, I created a treat that he’s been loving, claiming it reminds of the pudding snack packs he used to eat as a kid.
In line with my current lower sugar state of mind, I’ve employed carob and stevia in this recipe. In my opinion, stevia complements carob much better than it does cocoa, so when I’m looking to use less sweetener in a ‘chocolate’ type dessert, I often reach for carob.
The avocados add a creamy, rich texture that eliminates the need for any added oil or butter, and by topping it with a dollop of whipped cream, you’d be hard-pressed to decipher this delicious treat as healthy!
Creamy Carob Mousse (Vegan, Gluten-Free)
- 2 small avocados
- 3 T. carob powder
- 1 T. raw honey or maple syrup
- pinch sea salt
- 1/2 c. dairy-free milk
- stevia to taste
- Process all of the ingredients until smooth and well combined.
- Add stevia in as desired (I use a powdered extract and just add in a few sprinkles).
- Pour into serving dishes and chill 1-2 hours until thick.
- Serve with whipped cream, chocolate chips, strawberries, etc.
I like to use my Thick and Creamy Homemade Coconut Milk in this recipe.
This is my favorite stevia to use in this recipe and in general.
Do you enjoy carob? What is your favorite way to use it?
Shared with: Hearth and Soul