Stopping by with a little weekend treat for you and an update on how things are going with me. If you read my Lemon-Coconut Fudge Bites post you’ll know I’ve been dealing with some health issues and have been on a mission to get to the bottom of them
Well, I’m pleased to be able to say that some of the problems have completely cleared up! I don’t know if it’s the result of the herbal and supplements prescribed by my naturopath that I’ve been taking, the anti-candida diet (no sugar, fruit, gluten, yeast, fungi, etc. ) that I’ve been following for nearly a month, getting lots of rest, or a combination of everything. Whatever it is, I’m just happy to be feeling so much better! I do still have a lingering problem which hasn’t left me yet but I’m feeling much more optimistic.
Now that’s me out of the way we can move on to something more fun- dessert!
A few things have really helped me not feel deprived on this program, one of them being carob. It seems to have picked up a bad reputation as being a “health food” only eaten by those granola-munching hippie folk, or as an inferior substitute for chocolate. I want to encourage you to throw away those stereotypes and see it in its own right as just another tasty addition to your diet. I does bear some similarity to cocoa but it’s got a natural sweetness that cocoa doesn’t, it also doesn’t contain caffeine which is what makes it suitable for the anti-candida diet.
I guess I have been enjoying carob as a sort of replacement for my beloved dark chocolate. In the UK, Plamil Foods and Siesta both do unsweetened carob bars which are amazing! You can even get mint and orange flavoured ones! But, even if I COULD have chocolate right now I’d be eating carob too, along with this mousse!
I’ve been enjoying chia puddings for some time now but was introduced to the idea of a blended chia pudding by Dreena Burton. The smooth texture is much more pleasant to me and transforms the pudding into a fluffy, thick mousse! With my newfound love of carob I had to make a carob version. Turns out I wasn’t alone in thinking this was a good idea and Adrienne of Whole New Mom also has a recipe which I’ve adapted here.
I’ve mostly been eating savoury breakfasts at the moment but enjoyed this yummy carob chia mousse one morning for a real treat.
- 1 Can/ 1-1/2 C “light” Coconut milk
- 1/4 C Chia seeds
- 3 Tbsp (heaped) Carob powder
- 1/2 tsp Vanilla extract
- Pinch of Salt
- 2-3 Tbsp Liquid sweetener (Agave nectar, Maple Syrup, etc.) (I used 1T Yacon syrup + 10 Drops of Stevia as I’m still following the anti-candida diet)
- If you don’t have a high-powered blender grind the chia seeds to a fine meal in a coffee grinder first. Then add all the ingredients to your blender and blend until very smooth.
- Pour into serving bowls and allow to sit in the fridge for at least an hour to thicken up before eating.
Do you like carob? Have you actually tried it?
If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m onFacebook,Pinterest,Instagram (@coconutandberries), Google + andTwitter! You can also follow Coconut and Berries with Bloglovin orFeedly.