I’ve been experimenting with creating an AIP carob avocado mousse for some time now because I seem to need a dessert fix every once in a while .. okay, much more often than once in a while. This particular version has a sweetener in it so I wouldn’t eat it regularly but I also make a couple of unsweetened versions and I do eat these often.
I know, the guidelines for desserts on the autoimmune protocol are to consume them rarely: listen to this discussion about sugar by the Paleo Mom but … if there is a pudding without any sweetener then aren’t you just consuming more vegetables? This is what I tell myself!
This carob avocado mousse tastes just like a chocolate peppermint mousse and melts in your mouth … I think that you will love the taste and texture.
Special occasion? Having non AIPers over for dinner? This is the AIP treat that will impress.
Essential oils: AIP carob avocado mousse
Be sure that if you are adding essential oils like peppermint that they are 100% pure and that they meet the highest standards for purity and accurate product labeling and are meant to be consumed internally. My understanding is that there are only two companies producing essential oils that meet these standards.
This recipe also tastes great without the addition of peppermint so, if you don’t have the proper grade of oil, don’t add it.
This dessert tastes like chocolate peppermint mousse with the same amazing texture as a true mousse. You will love it!
15 minPrep Time
15 minTotal Time
5 small avocados (about 2 1/3 cups of flesh)
1/2 cup melted coconut oil
1/2 cup softened coconut butter
1 can coconut milk (15 ounce)
1 banana (very ripe)
1/2 cup carob powder
4 drops peppermint essential oil
1/4 cup maple syrup
Put the avocados in the bottom of a high speed blender.
Add the coconut milk, coconut butter and melted coconut oil to the blender and process.
Add the rest of the ingredients and process on high for a minute or two until the texture is smooth.
Scrape down the sides if you need to and process again to make sure that the carob is incorporated.
1. these are small servings but this is a rich and filling dessert.
2. if you wish to use my homemade creamy coconut milk instead of canned coconut milk for this recipe then increase the total amount of coconut butter in the recipe to 3/4 cup and use 1 1/2 cups homemade creamy coconut milk.
3. if you increase the bananas to two or three you can eliminate the maple syrup.
Have you experimented with making carob avocado mousse or pudding? I’d love to hear your successes and failures so … leave me a comment or email me!