Dairy Free Carob Pudding Recipes

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

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.

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.

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.

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.