Delicious Dairy-free Carob Mousse

Serves 3:

Carob Mousse with hazelnut topping:
Just coming back to you on last Friday’s Fun Bits dairy-free Carob Sauce and what happened with it masquerading as a “chocolate’ type mousse. It was a melt-in-the-mouth velvety sensation which just smoothly enveloped your taste buds.

Here is the recipe, taken from our Friday Fun Bits with the extra ingredients for the mousse.

Ingredients:

200g Carobio Carob Hazel Spread
1 cup of Soya Cream (single)
4 tablespoons of Honey
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
50g shelled and roasted Hazlenuts, crushed
Extra Soya cream

Method:
Mix all the ingredients, except for the extra soya cream and hazelnuts, together in a bowl to combine.

Then spoon into three wine glasses and refrigerate until it thickens.

Before serving pour a thin layer of the extra dairy-free soya cream on top of each mousse. I only put a thin layer, but adjust to your taste.

Divide the crushed nuts between the 3 glasses adding a lovely crunchy topping on each mousse.

Life is great on dairy-free. Who said being dairy and wheat intolerant could be dull?  Do you have a favourite dessert you cannot eat anymore because of dairy and wheat intolerance?

Best Wishes, Marian