Carob Peanut Butter Pudding
Serves | 5 |
Prep time | 8 minutes |
Cook time | 10 minutes |
Total time | 18 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Dessert |
Misc | Child Friendly, Pre-preparable, Serve Cold |
Ingredients
- 3 tablespoons peanut butter
- 1/4 cup vegan sugar-sweetened carob chips (melted)
- 2 1/2 cups almond milk (I used lightly sweetened vanilla flavor.)
- 1 tablespoon Florida cane juice crystals (or sweetener of your choice, adjusted to taste)
- 1 1/2 tablespoon cornstarch
- 1 1/2 tablespoon carob powder
- 1 teaspoon Roma (or other gluten-free coffee substitute; or leave it out altogether)
- 1/2 teaspoon vanilla
- 1 pinch salt
Directions
Step 1 | |
Melt your carob chips by mixing them with your peanut butter in a bowl and microwaving for about 30 seconds to 1 minute. OR, you can melt them in a double boiler on low to medium heat for a few minutes. | |
Step 2 | |
Mix all your ingredients in a strong blender (I use Vitamix) until completely smooth. | |
Step 3 | |
Pour blender contents into a saucepan on medium heat. Stir with a wire whisk pretty much constantly until mixture begins to boil. Allow pudding to boil for about 2 minutes, while you keep stirring. Then, remove from heat. The pudding won't be very thick at this point. That's okay, because it will thicken as it cools. | |
Step 4 | |
Pour pudding into five 2/3 cup sized ramekins. Place ramekins in the refrigerator for at least 2-3 hours until pudding has chilled and thickened. | |
Step 5 | |
Serve chilled with a dollop of coconut whipped cream and enjoy! |