Carob Mousse (No Dairy)

by Oct 10, 2014


Sibby, makes this deep, dark, chocolatey mousse using organic tofu and Sunspire’s barley malt sweetened chocolate chips.  If you can’t find these sugar-free chips in your area, you can order online, or substitute Sunspire’s unsweetened carob chips which actually have a great taste (unlike the carob from my memories).  Sometimes I like the mousse less rich and chocolately, so I use about half the amount of chocolate/carob chips, but the texture will not get as firm as the full dose – your call.


Carob Mousse (No Dairy)

Yield: 5 small (about 3oz.) portions


  • 1 package, 12 oz., silken tofu (Morinaga brand on grocery shelf)
  • 1 bag, 10 oz., Sunspire Unsweetened Carob Chips
  • 1 Tbsp. pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt or kosher salt
  • optional: a pinch of cinnamon and cayenne pepper


  1. Melt the carob chips in a bowl set in a pan of simmering water, or place the chips in the top pan of a double boiler. Stir occasionally until completely melted, then remove the bowl from the water bath.
  2. Place the tofu, melted carob (OK if it is still warm), maple syrup, vanilla and salt in the workbowl of a food processor. Pulse to combine and purée until smooth. Pour into individual serving ramekins, cover with plastic wrap and refrigerate for at least 1 hour before serving.

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