avocado carob mousse (dairy free pudding)
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5 from 1 vote

Creamy Carob Mousse

Thick and creamy pudding that's rich, wholesome, and chocolate-like. This pudding has been a go-to recipe for years because it never fails to impress in little parfait glasses and is dairy free, paleo (aip), gluten free, and vegan. This recipe comes together in 5 minutes in the blender (no cooking required) with a few simple ingredients.
Prep Time5 mins
Cook Time0 mins
Cooling Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: aip, avocado, carob, dairy free, gluten free, mousse, paleo, pudding, vegan
Servings: 6 parfaits
Calories: 51kcal
Author: Chef Sara Furcini


  • 2 ripe avocados
  • 1/4 cup carob powder cocoa works too
  • 1/2 cup maple syrup or coconut nectar
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1 tbsp refined coconut oil
  • 1/4 cup shredded coconut toasted, for garnish
  • berries or nuts for garnish


  • Cut avocados in half and remove seeds. Use the peel as a handle to squeeze the avocado into a blender, food processor, or bowl (if using an immersion blender).
  • Add carob, maple syrup, vanilla, salt, and oil and blend on high until extremely creamy. You may need to use a spatula to scrape the sides. Once the pudding is lump free and uniform in color, transfer to the refrigerator for at least 30 minutes or up to 2 days. It will firm up a bit because of the coconut oil.
  • To serve, pipe or spoon into parfait glasses and top with toasted coconut or nuts and fresh berries. Best served cold.



How to Toast Coconut:

You can buy shredded, unsweetened coconut and toast it yourself in a dry skillet over medium heat. Stir and watch closely to prevent burning. Within 2-3 minutes, the coconut will turn golden in color and release a nutty aroma. Remove promptly from the heat and store at room temperature for up to 1 week in a bag.

Sugar Free? No Problem.

If you are ditching sugar in your life, you can still enjoy this pudding. I love using whole dates (pits removed) as a sugar substitute. You can start with 8. Taste and adjust the sweetness from there.
Recipe Adapted from The Natural Gourmet Institute, my friend and mentor: Chef Hideyo Yamada.


Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 48mg | Fiber: 2g | Sugar: 4g | Calcium: 15mg | Iron: 1mg