Creamy Carob Pudding

A creamy smooth carob pudding! Perfect for an after-dinner dessert, or whenever!

Ingredients:

• 3 ripe avocados
• 8 to 10 pitted dates* soaked in coconut water** for 2 hours then drained
• 2 teaspoons pure vanilla extract
• 4 heaping tablespoons carob powder***
• pinch of Himalayan salt
• 1 cup filtered water, or an adjusted amount.

Directions:

1. Place all ingredients in a food processor or high powered blender, except for the filtered water.
2. Process or blend for 1 to 2 minutes while gradually adding just enough filtered water for a thick, creamy smooth pudding. Scoop into 4 serving bowls and enjoy! Stores refrigerated for 1 to 2 days.

Variations:

1. Carob powder doesn’t contain caffeine, making it a good chocolate substitute if you’re trying to limit your caffeine intake. Though, cacao powder or cocoa powder can be used in place of carob powder if preferred.
2. To make the pudding a little sweeter, replace the filtered water with the liquid that was used to soak the dates.
3. Another way to sweeten the pudding is to use maple syrup. To do so, omit the dates and filtered water and process all the ingredients while adding just enough maple syrup for a pudding consistency.
4. For added protein and flavor, before blending add 2 tablespoons of your favorite vegan and gluten-free vanilla flavored protein powder.

Yield:
Makes 4 servings.

* If possible, choose large medjool dates. But if you’re on a low sugar diet use Stevia to taste in place of dates, and if using a protein powder choose one that’s sugar-free.

**Soaking dates in coconut water provides a subtle added flavor, but you can soak them in filtered water if preferred, or a little of each. Just be sure to use enough liquid to cover the dates. 

***Most brands of carob powder are gluten-free. Yet, because there is a slight possibility of cross-contamination, those with celiac disease or gluten sensitivity may want to check with the manufacturer of the product to be sure it’s made in a gluten-free facility.