Posted in Recipes

Vegan carob mousse with strawberries! ( Gluten-Free too! )

A tasty vegan & Gluten-free carob mousse with strawberries!
A tasty vegan & Gluten-free carob mousse with strawberries!

Today, I made this tasty vegan carob mousse with fresh strawberries! I made these tasty vegan & Gluten-Free carob mousses because I prefer carob instead of cacao powder. It doesn’t give me any headaches! I also added sliced fresh ripe strawberries & topped each strawberry base with 1/4 teaspoon of powdered coconut sugar for a bit of a sweeter flavour. The contrast with the cashew carob mousse & the strawberries was & is just perfect for the palate! πŸ™‚ Enjoy!

MMM! Vegan & Gluten-Free deliciousness!
MMM! Vegan & Gluten-Free deliciousness!

Read on How I made this tasty dessert,…

Vegan & Gluten-Free carob mousse!
Recipe: For 3 persons

Ingredients:

1 heaped cup soaked & drained cashews = 150 gr, soaked overnight or for at least 6 hours:

( How to soak raw unsalted cashews?) You take 1 cup of raw, unsalted cashews & place them in a fitting bowl. You add 2 cups of clean water to them & mix well with a spoon. You place a fitting lid on & put it into the fridge for overnight or for at least 6 hours! After that, the nuts are more soft & have a softer taste. You drain them well under running water & rinse off the excess of water. Do not use the soak water!!!! Now, they are easier to digest, healthier & creamier for you too. Use them now!

1/4 cup + 1 tablespoon of water

3 tablespoons of maple syrup, grade C

3 tablespoons of carob powder

pinch of Maldon sea salt

6 larger fresh strawberries, cleaned, hulled & each strawberry cut into 4 slices

3/4 teaspoon of powdered coconut sugar, divided in 3 equal portions, aka 1/4 teaspoon + 1/4 teaspoon +1/4 teaspoon of powdered coconut sugar

Method:

1. Take your Vitamix & add drained soaked cashews & 1/4 cup of water. Add 1 tablespoon of water extra. Place fitting lid on & the tamper too. Blend on full power & push the tamper up & down because you want to push down the cashews into the running blades. Stop the machine & check consistency. Blend again & again until the cashews form a smooth& silky structure. The cashews will thicken the mousse later in the fridge. So, do not add more water!!!!

2. Add carob powder, maple syrup & pinch of Maldon sea salt. Mix on high-speed until fully joined with the cashew mix. You must taste the carob flavour, cashews & the sweeter taste too!

3. Take 3 fancy smaller dessert glasses & place the fresh-cut up strawberries in the bottom of each dessert glass. I added 2 cut up strawberries per dessert glass, in the bottom, in 2 layers. I topped each strawberry layer with 1/4 teaspoon of powdered coconut sugar to give a sweeter touch aka taste later on. Do this the same way with the 2 other desserts too. Pour or spoon the mousse all over it, evenly divided between the 3 glasses and let the mousses set up a bit in the fridge, for at least 3 hours. The mousse will get shiny & will firm up a bit.

Happy eating! πŸ™‚

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Sophies Foodie Files

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

76 thoughts on “Vegan carob mousse with strawberries! ( Gluten-Free too! )

  1. Mousse–woo hoo! Looks decadent and tasty πŸ™‚ love that you make it work with carob.

    1. Thanks! Enjoy! I also have a lot of cashews recipes on my blog, under recipes by ingredients & You will directly see if they are vegetarian, vegan , dairy-free &/or gluten-free! πŸ™‚ xxx

  2. Carob mousse sounds delicious, Sophie! And using cashews as the base is brilliant! Thanks for sharing.

  3. I made a similar dessert for the kids the other night and they loved it. My recipe didn’t have the soaked cashews, though. I will try your recipe next – looks delish, especially with the lovely strawberries!!

    1. I don’t know them at all but if you use raw cashews & soak them, they become very creamy & have another conistency,…So i don’t think so!

  4. I made something like this by accident yesterday. I was making my breakfast green smoothie and had a leftover avocado so after adding my big bunch of spinach and everything else I tossed in the avocado and instead of using water, I used chickpea kefir I had been experimenting with and ended up with pudding! I ate my breakfast smoothie with a spoon and it was delish :). I am going to try your “real” pudding for breakfast today. Cheers for a great idea and for my soon to be happy tummy Sophie πŸ™‚

    1. I know what you mean with the avocado. I did that too in 2 recipes to make a vegan pudding & added 2 very ripe bananas too. See the links under my post, to see & find the other 3 recipes! This is more a mousse because of the soaked cashews! Enjoy, xxxx

  5. I’ve had a bag of carob powder sitting around in my pantry for ages, but I never think to use it in place of cocoa, since I am a bit of a chocolate fan. This is one dessert where I would happily stick with the carob- That looks fantastic!

  6. This looks so good! I love your pink spoon, too. Cacao gives you headaches?! Maybe just too much of an energizing food….I’m glad you can enjoy carob! The healthiness in this recipe is amazing, but I know it would taste amazing, too! I can’t wait until it’s strawberry season here, and we can get the yummiest, juiciest strawberries to use in recipes like this!

  7. Yum yum…
    Sophie…if not a restaurant, then at least a cook book. πŸ˜‰

  8. Yum!! Another must-try from you, Sophie! I love carob chips – now I have to look for the powder! πŸ™‚

  9. This looks amazing! Vegan mousse is more often than not, tofu based so this is a great alternative for those avoiding soy! Plus I just love how creamy cashews are when blended! πŸ™‚

    1. yes, me too, dear Poppy! I love them so much. I also love my home-made cashew milks too. You can find the recipes under recipes by ingredient, under cashews!

  10. Great mousse! I’ll have to keep this recipe handy for strawberry season… which should be starting in a few weeks here!!!

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