Carob Pudding Gluten Dairy Free Recipes

CREAMY CAROB MOUSSE

Creamy Carob Mousse image

Thick and creamy pudding that's rich, wholesome, and chocolate-like. This pudding has been a go-to recipe for years because it never fails to impress in little parfait glasses and is dairy free, paleo (aip), gluten free, and vegan. This recipe comes together in 5 minutes in the blender (no cooking required) with a few simple ingredients.

Provided by Chef Sara Furcini

Categories Dessert

Time 35m

Number Of Ingredients 8

Ingredients

2 ripe avocados
1/4 cup carob powder (cocoa works too)
1/2 cup maple syrup (or coconut nectar)
1 tsp vanilla extract
1 pinch sea salt
1 tbsp refined coconut oil
1/4 cup shredded coconut (toasted, for garnish)
berries or nuts (for garnish)

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.

Nutrition Facts : Calories 271 kcal, Carbohydrate 21.33 g, Protein 1.17 g, Fat 15.83 g, SaturatedFat 5 g, Sodium 5.83 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 parfait with toasted coconut

DAIRY-FREE CAROB PUDDING

Dairy-Free Carob Pudding image

A dairy free dessert

Provided by Healthy Happy Mama

Categories Dessert

Time 10m

Number Of Ingredients 6

Ingredients

1/2 cup pitted dates (~10)
1/4 cup water
1 ripe avocado
1 small peeled sweet potato, cooked (~1/2 cup)
2 tablespoons carob powder (you can substitute cocoa powder, if you wish)
Optional: 1-3 tablespoons agave nectar

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.

Nutrition Facts : ServingSize 1 serving, Calories 153 calories, Sugar 15.25g, Sodium 15.25mg, Fat 5.25g, Carbohydrate 29g, Protein 2.25g

GLUTEN FREE, DAIRY FREE VANILLA CUPCAKES WITH CAROB FROSTING

Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting image

This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like.

Provided by WI Cheesehead

Categories Dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

2/3 cup superfine sugar
2/3 cup arrowroot
2/3 cup potato starch (NOT potato flour)
1/2 teaspoon baking soda
1 teaspoon guar gum
2 teaspoons gluten free baking powder
1 pinch salt
1 tablespoon gluten-free vanilla extract or 1 tablespoon anise extract
1 large egg
3/4 cup rice milk
3 tablespoons vegetable oil
1/4 cup Earth Balance margarine, softened
1 1/2 cups confectioners' sugar (powdered sugar)
1/3 cup carob powder
1/2 teaspoon gluten free vanilla
3 -4 tablespoons rice milk

Steps:

Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
ICING.
Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.

Nutrition Facts : Calories 195, Fat 3.8, SaturatedFat 0.6, Cholesterol 15.5, Sodium 76.7, Carbohydrate 39.8, Fiber 0.8, Sugar 26.1, Protein 1.2

CAROB PUDDING (GLUTEN & DAIRY FREE)

Carob Pudding (Gluten & Dairy Free) image

From Allergy Cooking with Ease. Carob is so much better for you than chocolate - no caffeine, naturally sweeter (so need less added sweetener), lots of vitamins. This is a great version of chocolate pudding. I adapted it to make it gluten and dairy free. I used 1 tsp of regular vanilla.

Provided by WI Cheesehead

Categories Dessert

Time 6m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups rice milk or 2 cups coconut milk
1/8 teaspoon white stevia powder (if using 1/3 C honey instead, increase milk by 1/4 C)
5 tablespoons arrowroot
4 tablespoons carob powder
2 teaspoons corn-free natural vanilla (optional)

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.

Nutrition Facts : Calories 35.7, Sodium 0.2, Carbohydrate 8.8, Fiber 0.3

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