Carob is a popular substitute for chocolate with a similar taste. It is high in fiber, antioxidants, and calcium and, unlike cocoa, contains no caffeine. This chocolate/carob pudding is rich and creamy, plus it’s quick and easy to make. Use it as a pie filling for a prebaked crust or as a sweet snack on its own. It’s a homemade version of the childhood snack-cup favorite. Note that carob is naturally sweeter than cocoa, so you can use less sweetener for the carob version.
Difficulty Level: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 (1/2 cup) servings
1 cup almond milk
1/2 cup raw cashews
1/4 cup soft dates, pressed down to measure
3 tablespoons cornstarch
2 tablespoons roasted carob powder or cocoa powder
1 teaspoon Roma—this is a coffee substitute
1/2 teaspoon salt 1 cup almond milk
1/2 cup coconut milk
1/3 cup pure maple syrup for cocoa pudding OR 1/4 cup for carob pudding 1 teaspoon vanilla
1/4 teaspoon almond extract—don’t over-measure
1. Heat dates very briefly in the microwave and then blend the first group of ingredients, until nuts and dates are smooth as cream. If you don’t have a powerful blender, just blend longer.
2. Add additional almond and coconut milk, blending briefly, and then pour into a 1-quart saucepan. Cook and stir until mixture is thickened and bubbling. Remove from heat.
3. Stir in seasonings. Continue to stir pudding several times while it is cooling to keep skin from forming.
4. For pudding: Cover and refrigerate until ready to serve, or fill individual serving cups and cover.
5. For pie: Pour into a pre-baked crust and cover with plastic wrap. Chill until ready to use.
Nutritional Data: calories 223.46, fat 8.82g, sat fat 4.85g, cholesterol 0mg, sodium 217.76mg, carbohydrates 34.79g, fiber 1.20g, sugars 24.06g, protein 2.24g
Created by Heather Leno, Copyright © AdventHealth Press