My friend Jeanette Quiñones, from the blog Sazón Boricua, was so inspired by a guest post I wrote for her blog on Valentine’s Day on carob that she sent me this recipe right away. I have not made it myself yet, but sounds and looks delicious.
It’s caffeine-free, dairy-free and gluten-free!!!!
IMHO, the perfect dessert!!!
ooooooooooooooooooooooooooooooooooooooooo
Enjoy this delicious vegetarian version of the traditional Chocolate Mousse, but now made with carob powder instead. It’s so easy to make that this dessert very well become part of your usual dessert repertoire. If you wish to not use carob, you can certainly substitute with fruits such as coconut, lemon, orange or strawberries.
You could also even make a savory version with carrots, avocado, tofu, cottage cheese or cream cheese. Remember, the recipes are yours to adapt to your taste and lifestyle.
I invite you to make this mousse and taste it for yourself… It’s easy to make and the result is absolutely delicious!!
CAROB MOUSSE
2 cups unsweetened almond milk ⅓ cup unsweetened carob powder ¼ cup cornstarch 1 tsp vanilla extract ½ cup sugar ⅛ tsp salt
- In a medium saucepan, disolve the cornstarch, sugar, carob, vanilla and salt in the almond milk, mixing well to avoid getting lumps.
- Cook over medium heat until it boils and thickens, stirring constantly to make sure it does not stick to the bottom.
- Pour into ramekins, cover with plastic film and let cool for about two hours before serving.
Jeanette is the CEO and founder of Sazón Boricua. She started her blog from Puerto Rico on 2008 to share recipes, advice and tips for the home. She collaborates with Que Rica Vida,has been selected as a Top Bloguera by LATISM 2012 and is also the founder of Red Bloguera de Puerto Rico. You can follow Jeanette on Facebook, on Twitter @sazon_boricua or via her blog Sazon Boricua. Contact her via email mensajes@sazonboricua.com.
KarmaFree Cooking 
Fantastic post! Well done!
This looks awesome! Can’t wait it try it. Gracias!
I made this pudding yesterday and it worked out very well! It has a perfect smooth consistency once chilled. I reduced the carob powder to 1/3rd cup as I find carob is surprisingly strong in flavour. It was a tad on the sweet side for me, so I will also reduce the sugar to 1/3rd a cup next time, but I will definitely make again! I think it would be lovely topped with oat cream or a similar non-dairy cream. My compliments to your friend Jeanette and thanks for sharing 🙂
Thanks a lot for your words!!!!! I am so glad you liked it so much!!!! Madelyn.
This really is an amazing recipe, I had to lick the entire pan!