Carob Whipped Mousse (AIP, Paleo)

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

5 from 2 votes

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Carob Whipped Mousse (AIP, Paleo)

A light and fluffy coconut milk mousse, flavoured with maple syrup, vanilla, and roasted carob powder. AIP and Paleo friendly!

Course Dessert

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 people

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

1. 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).
   
2. Using an electric mixer, beat coconut milk on medium speed for 2-3 minutes or until desired consistency is reached.
   
3. Pour in the maple syrup, vanilla extract, and roasted carob powder. Stir with a spoon until incorporated.
   
4. Beat on low speed for 1 minute. Taste and adjust maple syrup and carob powder as needed.
   
5. 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.