Carob Pudding Recipes

CREAMY CAROB MOUSSE

Steps:

• 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.

DAIRY-FREE CAROB PUDDING

Steps:

• In a blender or food processor, process the dates and water until the dates are broken down. Add the avocado, cooked sweet potato, and carob powder and process until creamy and smooth. Add more water if necessary. Taste and add agave nectar if you prefer a sweeter pudding. Meghan and I love this without anything extra, but Tim won't eat it unless I add some extra sweetness. Chill completely before serving. Because of the avocado, this pudding is best if consumed within 24 hours.

CAROB PUDDING (GLUTEN & DAIRY FREE)

Steps:

• Stir together the carob, arrowroot and stevia in a saucepan.
• Add 1/2 cup of the milk and stir the mixture unti it is smooth.
• Add the rest of the milk (and the honey if using this option), and cook it over medium heat until it thickens and begins to boil.
• Stir in the vanilla and serve the pudding warm or cold.

TAMARILLO & CAROB PUDDING

Steps:

• Peel and poach whole, 6 tamarillos in 3/4 cup water and 1/3 cup of sugar until fruit just cooked.
• Mix into a bowl: 1 cup SR flour, 3/4 cup sugar and 1 tbsp carob powder, and add to this 2 ozs (50 gms) of butter melted in 1/2 cup milk and 1 tsp vanilla.
• Drain the syrup liquid that the tamarillos were poached in into a cup.
• Place tamarillos on the bottom of a deep cooking dish and spoon over the pudding mix.
• Sauce topping: Sprinkle 1/3 cup sugar and 1 tbsp carob powder over pudding mix.
• Make up the syrup liquid to 2 cups by adding hot water and pour over top of the pudding.
• Cook in a moderate oven 35-45 minutes.
• Serve with plain ice cream.

CHOCOLATE OR CAROB PUDDING (VEGAN, LIGHT)

Steps:

• Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
• Add small amounts of almond milk gradually, blending well after each addition.
• Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.
• You can add the vanilla if using, at this point.
• Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked.
• Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook).
• Chill or serve warm.