What more could you want? A chocolate carob pudding that is creamy, rich, smooth and good for you.
Now I don’t know about you, but pudding brings back some great childhood memories.
In the summertime I would go to my grandma’s and we would always have pudding for dessert. But we didn’t have pudding the way most people do. She served it cold with fresh sliced peaches and a couple splashes of cream on the top. Man, it was so delicious.
The crazy thing is, the pudding came from a box. You know; the instant kind. Nowadays my taste buds would go ‘buzzerk’. It would be heavy laden with chemicals coated on my tongue.
So, I will keep my fond memories of grandma’s pudding dear to my heart. I also remain diligent in dedicating this recipe to her. I don’t think grandma knew about carob or healthy sweets. And I definitely know that she was not familiar with stevia. None-the-more, I know she would have loved this recipe.
Please keep in mind, if you are not fond of stevia, you can always substitute your favorite sweetener.
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- * 2 cups milk, rice milk or coconut milk
- * 5 TBLS arrowroot
- * ½ cup cocoa
- * ½ cup carob powder
- * ½ teaspoon stevia powder (may substitute 1/3 cup honey instead, increase milk by ¼ cup)
- * ¼ teaspoon rock or Himalayan salt
- * ½ teaspoon pure vanilla
- In a medium pan, mix carob, cocoa, arrowroot and stevia
- Slowly add milk and whisk until smooth making sure there are no lumps
- Add the honey if you are using it instead of stevia
- Bring mixture to a slow boil then reduce heat. Stir constantly
- Continue to cook until mixture is thick
- Fold in vanilla
- Place pudding in a large bowl or individual cups
- Cover with lid or plastic
- Chill until cold
- Serve with a mint sprig or pieces of favorite candy bar (organic). Also goes well with fresh sliced peaches and a splash or two of cream. Enjoy!
- Diet type: Vegan & Vegetarian
- Extra Note: It is very important to choose a high quality stevia powder. That way you avoid the bitter aftertaste that comes with poor quality stevia brands. As well, some brands contain natural flavors and maltodextrin. Now we all know that pretty much everything can be labeled natural. Now, maltodextrin comes from treated grain starch, mostly rice or corn starch (GMO). For healthy choices select Organic Stevia
Featured picture: Chef Cooke via photopin cc
Several puddings in individual cups: saaleha via photopin cc
Two glasses of carob pudding: Đam Mê Ẩm Thực Cach Lam Banh Pudding Kem Chocolate – Chocolate Pudding via photopin (license)