With a blend of mixed berries, almond milk, vanilla, carob powder, and carob syrup, this Berry Almond Carob Pudding has a creamy and velvety texture that is irresistible. Considered as comfort food in many cuisines around the world, this carob-based pudding recipe takes a special route.
It is a sweet departure from the traditional pudding in the sense that we’re using a plant-based milk instead of dairy. Additionally, there is no refined sugar in this carob recipe. The natural sweetness of Australian Carobs makes this dessert a guilt-free indulgence.
Preparing this treat is incredibly easy. Plus, the actual cooking period of Berry Almond Carob Pudding is not time-intensive. It’s as simple as placing most of the ingredients in a saucepan. After that, just add in the remaining items, let the mixture to simmer and it is done. For an enjoyable pudding experience, we recommend a few hours of refrigeration.
Berry Almond Carob Pudding Recipe Details
The beauty of using almond milk is that there is no risk of the milk curdling while cooking. There are also opportunities for substitution, in case some of the ingredients are inaccessible.
- Mixed Berries. Fresh blueberries or blackberries can be used instead of place of raspberries and strawberries shown in photo.
- Carob Powder. We used roasted carob powder but if raw carob powder is preferred, go ahead and use that.
- Extra Sweet Tooth. For those who would love a sweeter profile, feel free to add a tablespoon of organic maple sugar or sweetener of choice.
- Tapioca Starch. Cornstarch or arrowroot powder can be used as replacement.
- Freshly-brewed Coffee. A half-teaspoon of espresso powder or instant coffee powder would make a good alternative.
Finally, for a full pudding presentation, we suggest adding a dollop of carob whipped cream on top before serving. Additional diced berries will add extra oomph to the overall carob dessert experience.
RECIPE: Berry Almond Carob Pudding
- In a saucepan, combine the two cups of almond milk, with carob powder, carob syrup, coffee, cinnamon and cream of tartar. Whisk to blend and bring to a gentle simmer over medium heat.
- While simmering, in a small bowl, combine the tapioca powder with the remaining 1/2 cup almond milk until smooth. Stir into the hot pudding mix and continue cooking it over low-to-medium heat.
- Stir constantly until it reaches a thick consistency, approximately 3-6 minutes.
- Remove from heat. It will thicken further as it cools.
- Add in the vanilla extract and allow the mixture to cool for a few minutes.
- Once it has cooled down a little, fold in the mixed berries and spoon into dessert cups or serving bowls.
- Refrigerate for a few hours.
- Before serving, garnish with whipped cream (or carob whipped cream), more diced mixed berries and dust with carob powder.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.