I absolutely love chocolate. Chocolate on the other hand gives me brain fog, makes me itchy, and overall messes with my circadian rhythms. Enter carob powder! Carob is a commonly used chocolate substitute that is suitable for those following the AIP. It is the ground up pod of the carob bean and doesn’t contain any caffeine. I find it easily in the baking aisle at my local Whole Foods.
I absolutely love the flavor of this mousse as it almost resembles a deep and smooth dark chocolate. With the addition of the bananas and extra cinnamon sprinkled on top I was absolutely smitten. I love that it is a breeze to prepare as well!
2 ripe avocados
heaping 1/2 cup coconut cream* Use method below or use this
1/2 cup carob powder
1/4 cup additive free coconut milk
2.5 tbsp raw honey
1 tsp cinnamon
2 pinches sea salt
1-2 bananas for layering in trifle
*Put coconut milk in fridge overnight to get milk to solidify and scrape out heaping 1/2 cup of coconut cream. My coconut milk was already mostly solidified without overnight refrigeration as I used this brand
1) Pulse all ingredients in a food processor until thoroughly combined.
2) Chill in fridge for 2 hours. If you cannot wait, it is totally fine to consume right away it just won’t be as chilled!
3) Make trifle by layering the carob avocado mousse with bananas and enjoy!