CREAMY CAROB MOUSSE
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
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
A dairy free dessert
Provided by Healthy Happy Mama
Categories Dessert
Time 10m
Number Of Ingredients 6
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
CHOCOLATE OR CAROB PUDDING (VEGAN, LIGHT)
Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.
Provided by coconutty
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 22.9, Sodium 0.5, Carbohydrate 5.5, Fiber 0.1
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