Carob Pudding—Sugar-Free, Simple, and Stunningly Good
Yield: 1 cup, 2 servings
By Jennifer Cornbleet
Note from the Chef:
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:
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!
MEET THE CHEF
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.
CONNECT WITH JENNIFER