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I don’t like xanthan gum

Matty B doesn’t like hummus. He’s never actually tried hummus, but he’s certain he doesn’t like it.

J Man doesn’t like mandarin oranges. He’s never actually tried mandarin oranges, but he’s certain he doesn’t like them. (This is actually okay with me- the less he develops a taste for canned fruit in sugar syrup the happier I am…)

Miss Rae doesn’t like listening or obeying. She’s never actually tried either, but she’s certain she doesn’t like it…


I don’t like xanthan gum, at least, I don’t think I do. I’ve never cooked with it and while I may have ingested it at some point, I didn’t know it.

So when Meatless Monday’s A-Z Challenge called for xanthan gum, I took it as just that: a challenge!

I had the best of intentions. Graham cracker crust with coconut oil? Delicious!



Pudgy handed helper:)


Mini crusts were baking away while the filling was made: melted chocolate, vanilla, decaf, silken tofu and maple syrup.



This filling is so good- the coffee just adds a real depth to the chocolate- it’s not “coffee-ish” at all!

By this point, I was so excited! This dessert was going to be amazing!


My idea was to top these little chocolate tarts with a peanut butter mousse. Xanthan gum users: help me! This is what I used, where did I go wrong?

1 cup chilled almond milk
1 TBS sugar
1 TBS PB2 (powdered peanut butter)
1 tsp vanilla
1 tsp xanthan gum

All whirred up in the vitamix, about 1 minute.

This is what I got:


Slimy. Chunky. Disgusting.

The flavor was actually ok, but I couldn’t get over the “mouth feel”. Very reminiscent of this flop.

I went all the way. I actually topped one of my cute little tarts with this madness.


And I took a bite. And I scraped the topping off into the sink. And I ate the chocolate pudding and the graham cracker crust.

I don’t like xanthan gum, and I’ve tried it…

Chocolate Tart without Peanut Butter Mousse

1 1/2 cups crushed graham cracker crumbs
1 TBS sugar
3 TBS coconut oil, solid

Combine all ingredients and mix until sandy in texture. Press into mini pie tins (I used 6). Bake for 8 minutes at 375. Let cool.

Chocolate filling

16 oz silken tofu
1 TBS maple syrup
1 package chocolate chips
1/3 cup decaf coffee
1 tsp vanilla

Over a double boiler, melt chocolate, coffee and vanilla together. Combine tofu, chocolate mixture and maple syrup and blend until smooth. (I used a vitamix). Pour into cooled crusts and chill until set (3+ hours)


6 responses »

  1. hahahaa my husband doesn’t like mushrooms…… but he’s never actually tried them 😉
    Sorry I can’t help solve your xanthan gum issues because I’ve never used it either!
    Pie looks good though – minus the topping 😉

  2. Matty B says that mushrooms are “the devil’s food” because they grow off of dead things…:)

  3. I was too scared to try the xanthan gum MMAZ challenge. I’d never used it before either and thought “nup, not doing this”. But good on you for being brave enough to give it a go!! I have heard that you only need to use very small quantities or it goes all weird… You’d think 1tsp was a small quantity though!! The chocolate tart sans peanut butter mousse sounds yum anyway 🙂

  4. Yeah, if i was to say anything, i’d say it was way too much xanthan gum. I used to make smoothies with it (before protein powders got disagreeable with my gut) and for a cup of almond milk, scoop of PP and tons of ice i’d use like 1/4 t xanthan and 1/8 of guar or something like that….if you use too much it defnitely gets gelatinous!


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