I have to admit that after being on the autoimmune protocol for over two years I have days where I don’t want to cook. Shocker! Yes it does get easier because it becomes a habit and you feel better… but hey we are all human and sometimes you just wish there were a box of cookies sitting in the pantry waiting for you! I have learned I really have to limit my sugar intake, even when I’m using honey or maple syrup. So all of my recipes have limited sweeteners. Feel free to up the sweetness factor if you so choose.
You know those days when you just want something sweet? I have a folder of sweet treat recipes to draw from but sometimes I just don’t have all of the ingredients on hand or the energy! Being that I live in a small town, most of the baking ingredients I need have to be ordered online as there isn’t anywhere local for me to purchase allergy friendly baking ingredients. So on days like this I have to get a little inventive in a very simplistic way (a.k.a. I have 4 ingredients what can I make that resembles dessert? and chocolate?)
Hence, Carob Whipped Mousse was born. I love having these easy recipes on hand for days when I don’t feel like making a dessert that has 15 steps and 8 ingredients that I don’t have sitting in my pantry/fridge.
I hope you enjoy this simple sweet treat as much as I do!
Meagen Ashley
PS If you have kids, this would be a great recipe for them to help out with!
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Carob Whipped Mousse (AIP, Paleo)
Ingredients
- 1-2 tbsp maple syrup 100% pure
- 1 tsp vanilla extract omit if following strict AIP
- 1 can coconut milk Aroy- d brand
- 1-2 tbsp roasted carob powder adjust to taste
- 3-5 raspberries for plating
Instructions
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Pour coconut milk into a medium sized bowl. If you want a thicker mousse, just scrape the top of the coconut milk into the bowl and leave the liquid out. (I used the whole can, including the liquid).
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Using an electric mixer, beat coconut milk on medium speed for 2-3 minutes or until desired consistency is reached.
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Pour in the maple syrup, vanilla extract, and roasted carob powder. Stir with a spoon until incorporated.
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Beat on low speed for 1 minute. Taste and adjust maple syrup and carob powder as needed.
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Dish up two bowls or save one for later. Add raspberries if desired.
Recipe Notes
Always check the ingredients on your coconut milk and make sure it only has coconut and water listed as ingredients!
Store leftovers in a sealed glass container in the fridge for up to 4 days.
Yum!!! Sounds amazing Meagen
Thanks Jacinta! Hope you enjoy!
I made this but the consistency stayed the same as when the milk was in the can…it never thickened. Any ideas?
You could try using just the fat (The top part) or put the can in the fridge overnight and then use just the top part of the can (The solid part). That should help you get the desired consistency!
Good Morning,
I‘d Luke to try it but how much milk should be used, a big can Sith 400 ml or a small can with 200 ml.
Thank you,
Michaela
Hi there Michaela,
I use the 14 fl oz (400 ml) can. 🙂
I hope you enjoy the mousse!
xo,
Meagen
Delicious! So glad I found this recipe for when I’m craving something sweet and easy to make.
Hi Teresa,
Thank you for stopping by to let me know you enjoyed this! 🙂
xo,
Meagen
This was SPECTACULAR. Such a easy recipe. I used a kitchenaid with the flat beater attachment and it was even easier.
Hi Jaycee,
Thank you so much for your lovely comment! I am a big fan of the stand mixer myself…what a great idea to help make this faster and easier!
xo,
Meagen