Chocolate Or Carob Pudding (Vegan, Light) – a delicious recipe with carob powder, cornstarch, almond milk, vanilla, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
971
kcal
Calories
86
g
Fat
41
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, Chocolate Or Carob Pudding (Vegan, Light) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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