Creamy Carob Mousse – A delicious, chocolate-free way to enjoy mousse! This vegan recipe is made with carob powder, which is naturally sweet, thus allowing for less added sweetener.
I created this recipe shortly after Sammy was born.
My husband had taken leave from work and was home helping out with various domestic activities, including making meals, wiping tushies, and tending to his slightly over-emotional wife (aka, yours truly).
It was a chaotic time, as we were officially outnumbered with three children!
That time also marked my official entrance into the world of low sugar eating.
I began to realize that what I thought was low sugar was actually me just replacing one sugar for another.
My body definitely responds ‘better’ to sweeteners that aren’t processed, but I still react to too much sweetener, such as maple syrup.
The low sugar commencement
In line with my 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! 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.
I enjoy topping this with a dollop of whipped cream and a sprinkle of cinny!
If you enjoy pudding, try some of these other recipes:
Creamy Carob Mousse (Vegan, Gluten-Free)
- 2 small avocados
- 3 Tbsp carob powder
- 1 Tbsp raw honey or maple syrup
- pinch sea salt
- 1/2 cup milk of your choice
- 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 Homemade Coconut Milk in this recipe.
This is my favorite powdered stevia to use in this recipe.
Some of the items I use to make this recipe include: