Mousse (GF)

prep 10 min set 30 min makes 6 small cups

3/4 cup unsweetened carob buds*
2 tablespoons copha
2/3 cup cashews
2 cups soy milk (room temperature)
1/2 cup dates, chopped in half
1 tablespoon pure maple syrup - optional
2 teaspoon vanilla extract
1/8 teaspoon of salt
1 1/2 teaspoons agar powder in 1/2 cup boiling water

Note: 1 1/2 teaspoons agar makes a firm mousse which can be taken on picnics and will still hold its shape and texture.


Place the carob buds and copha in a saucepan and melt on a low heat. Once melted set aside. Place remaining ingredients (except agar & water) into a blender and blend for 3 minutes or until you can no longer hear the cashews breaking up. Then pour the melted mixture that you had set aside into the blender and continue to blend for 10 seconds. Add  agar into boiling water and simmer for20 seconds stirring continously. Then pour agar mixture immediately into blender while it is going and blend for another 20 seconds. No pour immediately into small parfait glasses or bowl. Finally, sprinkle grated carob buds on top and set at room temperature or in fridge.

*this recipe is vegan if you use soy based carob buds.



Be anxious for nothing... let your requests be known to God. 
Philippians 4:6