A delicious and light dessert made with carob powder. This recipe is vegan and uses firm silken tofu to provide the yummy creaminess that dairy products give.
- 700 g silken firm tofu
- 1/4 cup organic oat milk
- 3 tbsp raw agave or raw honey
- 1 tsp vanilla powder
- 1 tbsp lucuma optional
- 2 drops orange oil
- pinch himalayan salt
- 1/4 cup raw organic carob
Put all the ingredients into a high speed blender or food processor and blitz on high until the carob has fully combined with the tofu. You might need to stop once or twice to stir and scrap down the sides to ensure a smooth consistency
Top with raw cacao nibs, crushed raspberries and dried culinary rose petals.
Refrigerate for at least 1 hour before serving
Replace the carob with raw cacao.