Carob Mousse

Carob Mousse

  1. -1 avocado

  2. -1/4 cup of maple syrup or

  3. -1/4 cup of agave syrup or

  4. -1/4 cup of tupelo honey (not vegan as it is from bees)

  5. -1/4 C carob powder

  6. -1 tsp vanilla extract

Carob Mousse Parfait

    cashew cream

  1. -1 cup cashews, soaked

  2. - ½ cup water/almond milk

  3. -¼ cup maple syrup

  4. - ½ tsp vanilla extract

      carob mousse

  1. -2 medium avocados

  2. -¾ cup rapadura (unrefined sugar) or maple syrup

  3. - 1 tsp vanilla extract

  4. -¾ cup carob powder

  5. - ¾ cup water/almond milk

Carob Pudding

1 avocado, halved, pitted, peeled

1/2 cup [118 ml] coconut milk

1 tablespoon [14.3 grams] agave, optional

1 teaspoon non-alcohol vanilla extract (optional)

1 teaspoon [4.8 grams] cinnamon


Blend all in a high speed blender. Serve in little dishes. This is so rich just a few bites satisfies that sweet tooth.

Carob Mousse Parfait
Using a blender, process all Cashew Cream ingredients until velvety smooth. Remove the Cashew Cream to another bowl. Place all ingredients for the carob mousse in a food processor and process until smooth and creamy. To make the parfaits, layer the carob mousse, cashew cream, and assorted fresh fruits and berries in wine or parfait glasses.

Carob Pudding
Process all ingredients in food processor or blender until smooth and creamy. Serve immediately or refrigerate until ready to serve.

Fig, Raspberry, Banana and Chocolate Mousse Parfait


Fig and carob layer
11/2 cups dried figs, stemmed and sliced in quarters
2/3 cup carob powder
1/4 cup raw almond butter
1/3 cup
Wholesome Sweeteners Organic Blue Agave syrup
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/8 teaspoon Himalayan salt
Banana layer
2-3 ripe bananas, mashed
1-2 tablespoons orange zest
2-3 tablespoons
Wholesome Sweeteners Organic Blue Agave syrup

2 baskets raspberries
3 tablespoons lemon juice
3 tablespoons
Wholesome Sweeteners Organic Blue Agave syrup
1/3 cup sliced, raw almonds


For the fig and carob layer, place 11/4 cups figs, carob powder, almond butter, agave syrup, vanilla, cinnamon and Himalayan pink salt in the work bowl of a food processor. Process until smooth. (You may need to add a few tablespoons of water to get a smoother texture).  Add more water and or agave syrup, to taste, and continue blending.  Stir in the reserved 1/4 cup figs.

For the banana layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and drizzle over it the agave syrup, adjust the taste.  

These two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.

To assemble the parfaits:

Toss 1  1/2 baskets of raspberries with lemon juice and agave syrup.

Use half the fig and carob mouse evenly divided in the bottom of 4 tall glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering with the remaining of each and garnish with the reserved raspberries and additional orange zest, as you wish.

Makes 4 parfaits.


Carob Mousse

A Raw Vegan Food