Prep 1 min
Cook 5 mins
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.
- 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)
- 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.
4 3/4 stars, very delicious. DD (toddler) and I loved it warm, freshly made, but it thickened up more as it cooled to room temperature. Mine did not turn out completely smooth but may be due to using tapioca starch instead of arrowroot. I used coconut milk, which gave no coconut flavour as a good thing, creamed honey which I added in place of the stevia powder where written in the recipe. I will send in a correction to add the honey later. I tasted it without the vanilla and liked it a lot but DD wanted to add it as she was cooking with me, so I added less than called for halal vanilla paste. After tasting I would say I do prefer it without. Maybe I will make this again and try to locate arrowroot for it.