Carob Pudding

Carob Pudding—Sugar-Free, Simple, and Stunningly Good

Yield: 1 cup, 2 servings

By Jennifer Cornbleet

Note from the Chef: 

Carob Pudding

I LOVE simple recipes.  I get a special thrill when I can make something with only a few ingredients taste just as delicious as all those crazy complicated recipes you see in gourmet cookbooks.

And that thrill is even greater when I’m making a dessert that’s sugar-free.

I love dessert, but traditional dessert doesn’t love me.  I just don’t feel my best when I eat sugar, or even too much of various sweeteners such as maple syrup or coconut nectar.

So I’m always experimenting with simple desserts that are sugar and even sweetener-free.

Carob pudding is one of my favorites. And it’s so healthy, you could even have it for breakfast.

The only “sweetener” is bananas. And tahini, a paste made from sesame seeds, makes it rich and creamy.

This recipe is great for kids as well as adults, since it’s caffeine-free (because it contains carob instead of chocolate).

Here’s the unbelievably simple recipe:


Food processor



2 bananas, broken into 2 or 3 pieces

2 TBS tahini

1/4 cup carob powder

fresh raspberries or sliced strawberries, to garnish



Put all the ingredients in a food processor fitted with the S-blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula.  Garnish with fresh raspberries, if desired.  Stored in a sealed container in the refrigerator, Carob Pudding will keep for 2 days.

So if you want a quick dessert that’s sugar-free and ridiculously delicious, try this pudding!

Happy Eating!



Jennifer Cornbleet from the USA is a nationally recognized raw-food chef and instructor, a long-time faculty member at Living Light Culinary Institute in California, and the author of the best-selling Raw Food Made Easy for 1 or 2 People.  She lectures and holds classes in the Bay Area and nationwide.


For more information about Jennifer Cornbleet, visit or

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