Carob Pumpkin Pudding
Easy to make, gluten free and dairy free, this delectable carob pumpkin pudding is perfect for all occasions. It is reminiscent of pumpkin pie with a deliciously nutty direction and tasty bursts of coconut cream. This homemade pudding is incredibly flavorful that it is hard to believe that it is incredibly easy to make! Australian Carob and pure maple work as natural sweetening agents while pure vanilla extract takes care of the gourmet direction
Servings: 2
INGREDIENTS
- 1 3/4 cup pure pumpkin puree
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup pure almond butter, preferably homemade and without additives
- 1/4 cup real coconut cream, unsweetened
- 1/4 cup pure maple syrup
- 2 tsps pumpkin pie spice blend
- 2 tsps pure vanilla extract
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
INSTRUCTIONS
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Mix all the ingredients in a heavy bottom saucepan.
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Heat on a very low flame or setting, stirring with a rubber spatula so it doesn’t stick to the bottom, and simmer until it is cooked and combined well.
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Let the pudding cool slightly and transfer to serving bowls, or chill completely in the refrigerator and serve cool.
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Garnish with crushed almond slivers and a sprinkle of ground cinnamon. Also great with topping of non-dairy Carob Whipped Cream.
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Can be refrigerated in an airtight container for up to a week.
