Carob Mousse This light mousse is made with tofu and dates. you can feel good about it while everyone else is eating ice cream.
7 medjool dates, pitted; soak for 20-30 minutes
1 pound soft or silken tofu
3 tablespoons raw carob powder (toasted carob powder will be quite different), see photo below
1 tablespoon raw cocoa powder or additional carob powder
1 teaspoon vanilla extract
1-2 tablespoons agave nectar
Coco Whip or Coconut Whipped Cream (below)
Cocoa nibs for garnish (optional)
Remove dates from the soak water. Put them in a food processor. Process until pasty. Add the remaining ingredients using a little of the date soak water if needed for desired consistency; you can also adjust it with agave nectar. Process until creamy and smooth scraping down the sides for consistency. Top with whipped cream and cocoa nibs, if desired.
Coconut Whipped Cream
Use either coconut cream or refrigerated coconut milk (the water will separate from the cream;use the creamiest part) Whisk the coconut cream in a bowl. Add stevia powder or sweetener of your choice along with 1 teaspoon vanilla extract. Whisk until slightly thickened. Keep cold until ready to use.