Guys, I’m kind of obsessed with carob powder lately if you haven’t noticed (check out my coconut carob balls recipe here). This ingredient is a truly magical plant-based ingredient. It’s a fantastic alternative to chocolate and is loaded with health benefits.
Carob comes from ancient Greeks who were the first to grow carob trees. Today however, you’ll find these trees all over the world. What’s unique about this tree is that it actually has a sex and it takes a male and female tree to produce the carob pods. A single male tree can pollinate up to 20 female trees (he sure gets around.. haha). After pollinated, it takes 6-7 years for the tree to produce pods.
I use Bob’s Red Mill carob powder in my vegan, plant-based recipes and I absolutely love it for sweeter treats and desserts. Using this powder allows you to still enjoy sweet treats like fudge, brownies, or in this case, mousse but enjoy health benefits while doing so. Carob powder has a ton of fiber, antioxidants, it’s low in fat and sugar, has no caffeine and is gluten free! Because of its natural sweetness, it can help satisfy your sugar cravings!
Another magical ingredient in this vegan recipe is aquafaba. This is actually the first time I’m sharing a recipe that includes this ingredient but in short, it’s chickpea juice. You can get aquafaba in one of two ways: either draining a can of chickpeas and reserving the liquid OR cooking your own chickpeas and reserving the leftover cooking liquid. Basically what it’s great for is using it as an egg binder, or it can be whipped and added to recipes as a whipped egg white substitute, or used for things like meringues or even vegan/vegetarian mayonnaise!
With these magical plant-based ingredients you can make this yummy mousse recipe which is perfect for date night, valentines day, entertaining friends or to just enjoy on your own. It’s a super simple recipe, however, it is a bit more technical. But once you master it, you’ll find it addicting!
- 150g dark (70% cocoa) vegan chocolate
- 1 tbsp. carob powder – I used Bob’s Red Mill
- 1 tbsp. almond milk (optional)
- 1 cup aquafaba (from 14 oz can of low-sodium chickpeas)
- 1 tsp. lemon juice
- Break your chocolate apart into small pieces and place into a large heat proof bowl. Add into your Carob Powder. Bring around 3 cups of water to a boil and place the bowl over the boiling water. Mix till melted and add 1 tbsp. almond milk if you are finding that the chocolate it hardening. You want it to be silk and smooth so when it’s added to the chickpea aquafaba its nice and fluffy! Only stir till just melted, then remove from heat and let it cool a bit.
- Open your tin of chickpeas and drain the chickpea water into large glass bowl. Make sure your bowl and the mixer is completely grease free, this will prevent soft peaks from developing if even a small amount of grease is present!
- Using a hand mixing begin mixing your aquafaba and your lemon juice. You want to whisk till you have stiff peaks. The test for this is to flip the bowl upside down with whipped aquafaba. If aquafaba slides down the slightest then it’s not ready yet! Keep whipping, this could take up to 6-12 minutes! Good news? Aquafaba can’t be over mixed so don’t worry about screwing up!
- Important step!: check that the chocolate has cooled down quite a bit – it should not be warm to the touch or else we are going to end up with chocolate goop!
- Gently fold melted chocolate into whipped aquafaba using a silicone spatula. It is normal for thefluffy mixture to deflate a bit once the chocolate is added, so don’t worry!
- Divide the mixture between 4 little glasses or jars!. Then give it a gentle stir to make sure the chocolate at the bottom is well combined!
- Put glasses into the fridge for minimum 3 hours or over night! I like eating my mouse with fruits, coconut or even more chocolate shavings!
Pin the below image to save this tasty treat for later!