Carob Mousse


2/3 cup water


½ cup date pieces


2 Tbsp carob powder


2 ½ Tbsp almond butter


1/8 tsp salt


½ tsp vanilla


1 cup hot cooked millet*




Blend dates and almond butter with ¼ of the water until smooth.


Add the rest of the ingredients and blend until smooth.


Pour into dish, cover and refrigerate.


Serving suggestion: sprinkle granola at bottom of serving dish. Using an ice cream scoop, carefully place mousse on top of granola. Sprinkle with unsweetened dried coconut. Top with 1-2 fresh strawberries or cherries.


*To cook millet: Add 1/2 cup dry millet to 2 cups of boiling water. Simmer for 40 minutes.


Back to list