Mexican “Chocolate” Mousse

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This Mexican Chocolate Mousse is one of my favorite AIP-friendly answers to chocolate cravings, especially during the warmer months. But when it’s cold, it can also be served as hot chocolate! Simply blend it while hot and serve immediately instead of refrigerating it.

When I first started the Autoimmune Protocol, I had been vegan for years, so I was used to giving up foods that had previously been a huge part of my diet. Meat, dairy, eggs – I had substitutes for all of them.

But the Autoimmune Protocol was a whole new beast. I couldn’t just reach for some Oreos or chocolate-flavored almond milk whenever I had a craving anymore. How on earth was I going to survive my raging sweet tooth with nothing but fruit to turn to?

When I first heard about carob, I was skeptical. Surely no chocolate substitute could measure up to the rich, velvety texture of the real thing. But it’s grown on me to the point where I actually prefer it over chocolate now (and not only because it doesn’t give me symptoms).

I’ll admit carob takes some getting used to. It’s a fruitier, sweeter flavor, which makes for a different experience, but it does work well everywhere cocoa would normally go. Especially when you throw in other spices like cinnamon and cloves.

5.0 from 1 reviews
Mexican "Chocolate" Mousse
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Instructions
  1. Combine the coconut milk, honey, and vanilla in a small saucepan over medium heat, stirring occasionally, until heated through but not simmering.
  2. Pour ¼ cup of the mixture into a bowl and sprinkle the gelatin on top. Allow to bloom 2-3 minutes, then stir well.
  3. Combine the milk mixture, gelatin mixture, and all remaining ingredients in a blender and puree until smooth.
  4. Pour into serving dishes and allow to set in the refrigerator 1-2 hours.
  5. Serve cold.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

2 comments

  • Dorothy says

    MMMMM…. so yummy. I used maple syrup and cut it to a little over 1/4 cup. That was plenty sweet for me. It reminds me of the mexican chocolate iced coffee I used to get on the way back from skiing. Next to the AIP pumpkin panna cotta, this is my second favorite. I love that you can eat it or drink it. Thank you!!

  • Mari says

    Can I substitute raw cacao powder in place of the carob powder?

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