Dairy Free 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.

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.

EASY HOMEMADE CAROB "CHOCOLATE" (SUGAR/DAIRY-FREE)

Steps:

• Sift carob powder into a medium bowl.
• (To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
• Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
• Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge. Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds. (For a faster result, put in freezer for 15 minutes).
• Once set, chop or break carob block into smaller pieces.
• Store in a fridge or a cool place until ready to use.
• Note: Cooking time is time allowed for mixture to set in fridge. I read one suggestion that these could be used as chips in baked goods (e.g. cookies) but I'm a little sceptical and think this might require some experimentation. Try waiting until baked goods have cooled so that the chips harden up again?