• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Easy Plant-Based Recipes | realrawkitchen
  • About
  • Recipes
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Medium
    • Pinterest
You are here: Home / Desserts / RECIPE: Carob Mousse Pie

RECIPE: Carob Mousse Pie

Originally Published: Jun 27, 2013 ❀ Last Updated: Jul 11, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ Leave a Comment

So what the heck is carob??

Carob is actually the dried pulp from the pod of a carob shrub or tree from the evergreen family. It is mostly found in powder form and is often used in recipes to replace cacao or cocoa. It doesn’t taste much like chocolate but actually has a mocha-ey, caramel-ey flavor that is hard to describe (at least for me!). A lot of people use it as a substitute for cacao mostly because it is caffeine free. 
It also differs from cacao in that it has twice as much calcium but also about twice as many calories per serving. It is technically from a legume so it also has quite a bit of protein. It also has potassium, fiber, zinc, magnesium, selenium, iron, and B vitamins. 
So, it’s basically a powerhouse.
In the past I’ve never really been a fan of carob. I would add it to shakes here and there hoping that I would eventually “get” what the hype was about. Then, one day I had a carob mousse pie from a cafe in California and I was in love. It was all raw and just incredible. I immediately started dreaming up combinations to recreate it.
This particular recipe is amazing because I gave it a shot and it was an immediate success! All of the flavors came together perfectly and it won the hearts of everyone. Chocolate lovers, chocolate haters, savory eaters, sweet tooths … everyone was raving. It was delicious.
Because I was nervous about how it would turn out (this was my first attempt at a legitimate carob recipe, after all) I made a very small portion. This recipe is for two 4″ spring form pans, so if you’re making it for a larger dish then feel free to double everything!

Carob Mousse Pie
makes 2 small

Ingredients
For the crust:

  • 1/2 cup pecans
  • 1/4 cup dates, soaked and peeled

For the filling:

  • 1 coconut, meat only
  • 2 T reserved coconut water (as needed)
  • 1/4 cup carob powder
  • 1 cup dates, soaked and peeled
  • 2 T coconut butter
  • 1/4 t vanilla bean powder (about a half to a whole bean)
  • 1/8 t sea salt
  • 1 t cinnamon
Instructions
For the crust:
  • Whirl these in a food processor until a sticky dough is formed, though still chunky.
  •  Press into the bottom of your dish.
For the filling:
  • Combine everything in a high speed blender or food processor and process until smooth. 
  • Keep it thick as there is no key ingredient in this to keep it “set” if you add too much liquid. 
  • If your blender does not have a stopper to push the ingredients down toward the blade, and/or cannot handle a heavy blend, then use your food processor. Pour over the top of the crust.
Try it out in mini-pans, in little bowls, or any small dish, really. And then report back what you think!
ENJOY … xo

Filed Under: Desserts, Raw, Sides and Snacks

Previous Post: « What I Ate Wednesday: june 26, 2013
Next Post: Radical Inspiration: be your own author »

Reader Interactions

Comments

  1. Unknown

    June 27, 2013 at 10:45 pm

    YUM! This chocolate mousse pie looks delicious and heavenly!! When I get my dehydrator, I am making my own homemade carob powder. I can't wait!! This is too exciting for me 🙂

    Reply
  2. Kiersten @ Oh My Veggies

    June 27, 2013 at 11:07 pm

    This is gorgeous! I have to admit, I haven't really worked much with carob. I think I'm a little intimidated!

    Reply
  3. realrawkitchen

    June 28, 2013 at 2:27 pm

    What a great idea!! This really was an incredible dish, I can't wait for you to try it!

    Reply
  4. realrawkitchen

    June 28, 2013 at 2:29 pm

    Thank you!! Yes I was intimidated for a long time, I was so nervous to use my coconut on the carob in case it wasn't good! But this worked so nicely, it may be a nice starter recipe 🙂

    Reply
  5. Unknown

    February 17, 2014 at 3:24 pm

    If you are preparing to have a celebration at your house and you want the visitors to keep in mind your celebration baking thumbprint cookies permanently, you are suggested to go for candy truffles. Truffles will not only look awesome on the desk, but will also keep a never durable impact on your visitors with their awesome flavor.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

vegan sweetener guide

hey 👋

I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

I truly believe that if we all do all of the 'little things' then it will add up to make a big difference. I'm so glad that you're here to join me in doing lots of little things.

Let's dig deeper ↠

let’s connect

  • Email
  • Facebook
  • Instagram
  • Medium
  • Pinterest

subscribe

for your weekly fix of recipes, DIY remedies, yoga, and gardening.

Around The Blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

RECENT POSTS

vegan pumpkin chili

RECIPE: sweet and spicy pumpkin chili, cooked

happy hormones

REVIEW: Happy Hormones by Kristy Vermeulen ND

RECIPE: spicy tomato and herb sauce, cooked

RECIPE: healing turmeric smoothie

disclosure

  • The ads you see generate revenue for me. This is not my livelihood but I do get some change from the ads.
  • If you make a purchase through the Amazon recommendations I make a small percentage from the purchase at no cost to you.
  • Sometimes I receive free samples from companies in order to review for you. I never recommend something that I would not use, myself. I am very protective of my brand and image and feel very strongly about only recommending items I believe in!

Footer

We had to thin out our carrots and we pulled all t We had to thin out our carrots and we pulled all the beets, which only ever amounted to little nuggets with long leafy tails.⁠
⁠
We roasted the mini carrots and used the tops to make pesto 🤤⁠
⁠
I sautéed the beet tops with mushrooms, like you’d make collard greens.⁠
⁠
It was a very sophisticated and delicious dinner that I grew myself 🧑🏽‍🌾 and I can’t believe that I’m actually living the life I always dreamed of 💫✨⁠
⁠
Hope you are all well and safe ❤️
Making offerings to #gangama in Rishikesh before t Making offerings to #gangama in Rishikesh before the whole world shut down.⁠
⁠
Millions of people from all around India (and the world!) visit the Ganges River, a sacred river that flows from Shiva's head and out to the Himalayas.⁠
⁠
It is believed that bathing in her water is the way to salvation, a way to clear karma, sins, and attachment to this world.⁠
⁠
Every day, millions of people pray to the river, sending their blessings through the water to be sent through the country, one winding mountainside at a time. To bathe in it is to bathe in prayer.⁠
⁠
May you find salvation wherever you are 🥰🙏
I haven't been on here much lately. And before tha I haven't been on here much lately. And before that, I wasn't on here for years and years.⁠
⁠
I mostly just don't like being online cuz it's what I do for work, so when my workday is done, I set my phone down and forget about it until the next morning. ⁠
⁠
And I'm definitely not trying to slow down the food-to-mouth process by taking pictures. But if I don't post and comment 24/7, then will Instagram even see it? Will anyone notice? What if I want to build a following, then what? I'm a slave to engagement for the rest of my life until I die? 🤯⁠
⁠
Social media is a fun way to connect with people from all over the world but gets in the way of connecting with the world right around me.⁠
⁠
In the meantime, here's a sloppy pic of #bananaicecream with #rawcacao and strawberries. This is the kinda #rawfood I like 😋
Don’t mind me, just over here eating homemade co Don’t mind me, just over here eating homemade coconut yogurt with #rawnola and lots of peanut butter. You know, the usual 💁🏼‍♀️
#801010 with a view 😍⁠ ⁠ Tropical fruit is #801010 with a view 😍⁠
⁠
Tropical fruit is my favvvorritteeee omg I don't think I could live without it. It makes it super easy to be #rawvegan 🤤⁠
⁠
When your food is so vibrant and full of life, you can't help but be the same.
I like having green juice on an empty stomach. I k I like having green juice on an empty stomach. I kinda naturally practice intermittent fasting by not eating until noon or 1 p.m. each day. Sometimes, when I'm hungry during that time I opt for a juice. This class green juice is 👌⁠
⁠
❀❀❀❀❀⁠
⁠
•RECIPE•⁠
1 cucumber⁠
1 inch of fresh ginger⁠
4 pink lady apples⁠
1 lemon⁠
1 stalk of celery⁠
⁠
•INSTRUCTIONS•⁠
↣option 1: run through your preferred juicer and enjoy😋⁠
↣option 2: blender with a little bit of water, then strain through a nut mylk bag. then enjoy 😋
follow me on Instagram

around the blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

my favorites

vegan pumpkin chili
happy hormones

Copyright © 2021 · Real Raw Kitchen