There is a trend for sweetening with fruits – dates and bananas are the main ingredients not only desserts, but energy bars, porridges. I will not mention the smoothies or fruit cocktails, because this thing is absolutely clear.
I love this fashion. Anyway, if we planning desserts and we exclude the butter, eggs and milk (or cream), it suddenly opens up before us a wide range of substitute products. Deprived of chemistry, natural substitutes also give us an opportunity to experiment with flavors, exploring new opportunities and discover anew often too well known recipes.
Chocolate mousse based on banana and carob is one of these discoveries. Deep, rich chocolate and almond flavor goes perfectly with strawberries. I admit, I do not even touched it with a spoon – I dipped strawberries in and ate up my portion to the bottom.
I can not wait for our Polish, real strawberries. With their rich taste, aroma, clear structure… poetry.
I’m going to eat this mousse with raspberries and blackberries, but then I replace carob with cocoa, to get more refine taste.
If you do not have almond butter (sometimes available in health food stores) or tahini, and you can not or do not want to make them at home – you can replace them with peanut butter. Be warned, however, that the taste will be very different. Peanut butter is no substitute for a rich taste of roasted almonds and sesame seeds. A coconut milk and tahini are often available in supermarkets – you have no excuse, you have to try 🙂
And serving the mousse after dinner Valentine’s can be… hmm… just don’t forget to put the basket with strawberries. And enjoy your meal 🙂
1 tbs carob (you can use a good cocoa instead, but rather try with half a spoon of cocoa at first and later add more)
200 ml coconut milk
1 riped banana
1 tbs roasted almond butter (like this one)
0.5 tbs tahini
0.5 tsp vanilla extract
grated white chocolate
- Put all the ingredients in a blender and blend.