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.
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Units: US | Metric
- 2 tablespoons carob powder or 2 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 2 cups almond milk (or rice, or soy or cow's milk)
- 3 -4 tablespoons agave nectar (use less sweetener for carob)
- 1/4 teaspoon vanilla extract (optional)
- 1 -3 teaspoon butter (optional) or 1 -3 teaspoon virgin coconut oil (optional)
- 1Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
- 2Add small amounts of almond milk gradually, blending well after each addition.
- 3Cook 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.
- 4You can add the vanilla if using, at this point.
- 5Bring 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.
- 6Add 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).
- 7Chill or serve warm.
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Nutritional Facts for Chocolate or Carob Pudding (Vegan, Light)
Serving Size: 1 (7 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 22.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.5 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: