Wednesday, July 4, 2012

Live Carob Mousse

Carob Mousse  (yield 2 cups)  (food processor or blender)
2 ripe avocados
1-2 Tbsp. vanilla extract to taste
10-20 soaked and pitted dates (soak for 2 hours-if using Medjool then don’t need to soak)
¼ cup raw agave nectar (optional)
¼ cup raw carob powder
½ tsp. cinnamon
1 Tbsp. raw coconut oil (optional - this makes it really creamy with a slight coconut flavor, but you can also leave it out)  PUT JAR IN WARM WATER TO MELT
Strawberries, sliced, for garnish
Water from soaked dated as needed

Combine the avocados, vanilla extract, dates, and agave in your food processor or blender.  A food processor works better, but I have used my blender.  As it mixes, slowly add the carob powder, and add water to achieve desired consistency.  Then add the coconut oil, if using.  It will probably take awhile to blend so be patient.  You will need a spatula to scrape down the sides and make sure that it mixes completely.  You don't want any green avocado chunks!  Chill, top with sliced strawberries, and enjoy!

Please Note:  The first time I made this, I used 20 dates and added the agave.  It was way too sweet for me!!! So the next time, I left the agave out and used less dates.  It was much better that way.  Now, if you are using it as an icing for a raw cake, then you would probably want it to be sweeter so you would use more dates and/or agave.  Make it how you like it :-)  ES

From:  Charmaine Vierra,

No comments:

Post a Comment