Carob and Orange frozen puddings

Carob and Orange frozen puddings

Carob and Orange frozen puddings!

It is my birthday today and last night I had friends round for a meal and some fun. I also set myself a secret challenge – to cater for the meal deliciously and yet completely gluten and sugar free and see if my guests noticed. They didn’t, and there were cleaned plates all round! I made a Meze, and on the menu were:

And for dessert, these delicious little Carob and Orange frozen puddings. They went down very well and are by far the best sugar free dessert I have created so far.


Carob and Orange frozen puddings (makes 12)


For the Biscuit base

  • 4 tbs ground almonds
  • 2 tbs Coconut oil or butter, melted
  • 1 tbs granulated sweetener (I used xylitol)
  • 1 tbs chia seeds
  • 0.5 tsp ground ginger
  • 2 tsp Vanilla extract
  • 1 tbs Not Nutella Carob spread (Use nutella if not sugar free)
  • 2 tbs roughly chopped hazelnuts
  • 2 tbs popped quinoa
  • pinch salt

For the frozen mousse:

  • 2 egg whites
  • 1 tbs granulated sweetener
  • 2 tsp orange oil
  • 5 drops stevia
  • 2 tbs Not Nutella
  • natural probiotic yoghurt (To make these dairy free I will experiment with substituting almond milk)
  • 0.5 Chocolate orange carob bar, grated (optional)

For the garnish:

  • orange zest
  • lemon juice
  • 5 drops stevia
  • tsp vanilla extract

Directions: For the biscuits:

  1. Preheat oven to 150C
  2. Line a baking tray with baking parchment
  3. Mix together the melted coconut oil or butter, ground almonds, granulated sweetener, Vanilla extract, salt and the chia seeds
  4. Smooth the batter thinly onto the baking sheet and bake for 15 minutes until golden brown
  5. Cool on the baking parchment on a wire rack
  6. When cooled, crumble the biscuit into a bowl and mix in the hazelnuts. popped quinoa and carob spread
  7. Press the biscuit mixture into the base of the cups of a silicone Muffin mould
  8. Cover with cling film and freeze

To make the mousse:

  1. Whisk the egg whites to form soft peaks
  2. Add the granulated sweetener and whisk till stiff peaks are formed
  3. In a separate bowl, mix the orange oil into the carob spread
  4. Add the stevia and vanilla extract and mix till smooth
  5. Fold in half the egg whites into the carob mixture and gently mix till smooth
  6. Carefully fold in the rest of the egg whites, and the grated carob bar (if using)
  7. Spoon the mousse into the muffin cups on top of the frozen biscuit base, till each muffin cup is filled and smooth over the top
  8. cover with cling film and free for at least 2 hours or until ready to serve
  9. Serve topped with a little garnish (Optional).

For the Garnish:

  1. Place all the ingredients in a bowl and refrigerate

Note:, they melt fairly quickly so do not remove from the freezer until ready to serve

5 comments on “Carob and Orange frozen puddings

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