Carob Avocado Mousse
I have always been a big fan of carob. I love the flavor that makes it so distinct. To expect a real chocolate flavor from carob is asking too much of a legume. Though when you taste carob in desserts, it does have a similar taste to beloved chocolate. But for me, it’s better.
WHAT IS CAROB?
It is a legume, grown in the Mediterranean area. The pods are often imported, ground and roasted in the United States. If you can get your hands on the fresh pods, enjoy them right out of your hands (they are like a chewy date). Where you really see the difference between chocolate and carob is when you look at the nutrient density. Let’s talk about the benefits.
MEDICINAL BENEFITS OF CAROB
- Excellent source of calcium, containing three times more than a glass of milk
- Extraordinary rich source of potassium
- Has key nutrients like vitamin A, B and other minerals
- Contains protein, 8% per serving
- Has significantly less fat and calories then chocolate
Unlike our beloved chocolate, it is caffeine free (so you can eat it as a late night dessert and it wont keep you up). It is naturally sweet, so you rarely need to add a sweetener when making desserts with it. My recipe below for Carob Mousse uses just a drizzle of maple syrup, and only a pinch of stevia (for those who like their desserts extra sweet).
Who needs a multivitamin when you can have carob for dessert (just saying).
Where can you find powder carob? At any health foods store, right next to the cacao powders, chocolate chips and other baking items. It is available on Amazon, Thrive Market, and many other online grocery suppliers. For this recipe, I used Bob’s Red Mill Toasted Carob Powder from Vitacost.
CAROB AVOCADO MOUSSE RECIPE
2 Ripe bananas
2 Ripe avocados
2/3 Carob powder
3 T Maple syrup
1 tsp Vanilla extract
1/8 tsp Stevia (or to taste)
- Using a small bowl, peal the banana and break into pieces. Smash well with a fork or potato masher. Add the avocados and do the same. Mix well till banana and avocado are incorporated. For a more smooth mousse texture, purée the mash with a hand blender or small food processor until smooth.
- Add in the carob powder slowly, in three parts, and combine well.
- Add maple syrup and continue to blend.
- Taste test, and add 1/8 teaspoon of stevia for additional sweetness, to taste.
- Transfer the mousse to individual bowls and serve. Store in the fridge until ready to eat, up to five days. Keeps well in freezer for six months.
Pair with whipped cream, cacao nibs, or caramel for garnish. Serves two.
WANT MORE CAROB?
Check out Melissa’s Produce as the do carry fresh carob from time to time and import them into the Southern California area. You may be able to find them at Erewhon in Los Angeles or Mother’s Market in Orange County.
If you are a carob fan like me, leave a comment below.
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and wellness adventures on Instagram at @WhitneyAronoff @StarSeedKitchen and on her website www.WhitneyAronoff.com.