Eosinophilic Esophagitis Friendly Coconut Carob Avocado Mousse
Total time40 min
Prep time10 min
Cook time0 min
4.8(24)
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Learn more →Ingredients
4 servings
- 2 large ripe avocados, pitted and scooped
- ¼ cup carob powder
- ¼ cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine sea salt
For serving
- coconut cream, for serving (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Combine the avocado flesh, carob powder, coconut milk, maple syrup, lemon juice, vanilla powder, Ceylon cinnamon, and sea salt in a blender or food processor.
- 2
Blend on high speed, scraping down the sides with a rubber spatula as needed, until the mixture is completely smooth and uniform in color with no streaks of avocado or carob visible, about 1–2 minutes.
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