Coconut Carob Mousse [WF/GF/DF/V]
Eric Rivkin
Make it thick for a gourmet dessert or thin it with some coconut water for a delightful chocolatey sauce.
Yield: Serves 2-4
Ingredients:
1 cup young Thai coconut meat (reserve coconut water)
4 medjool or 8 honey dates, pitted
1 tbsp raw carob powder or more to taste
3 dried black mission figs, soaked
1/8 tsp vanilla extract or scraping from 1/4 vanilla bean
Garnish:
Chopped raw macadamia nuts
Mint leaves
Instructions:
Blend all ingredients except the mint or nuts. Add enough coconut water to turn over in the blender. If you want a delightful mint flavor, add some mint leaves to the blend.
Living Foods Chef Eric Rivkin provides a host of quick and easy raw foods recipes for snacks, hearty main dishes and desserts - all made entirely from fresh ingredients the way nature intended - uncooked, vibrant in flavor, full of optimum life force and nutrition. When he is not teaching rawfood classes at Lakewinds, Eric Rivkin conducts classes at his lake home in Chanhassen, caters small events, and consults individuals and families on learning a healthy lifestyle. Integrate the best of nutrition and living food culinary arts by contacting Eric at (952) 470-9726 or erivkin@mindspring.com.