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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
2. Add small amounts of almond milk gradually, blending well after each addition.
3. 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.
4. You can add the vanilla if using, at this point.
5. 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.
6. 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).
7. Chill or serve warm.