Raspberry Matcha Carob Pudding
Should we call this carob pudding or is it carob parfait? While it looks like the latter, parfait is traditionally associated with custard. So we will stick with pudding. Although if you ask us, it doesn’t really matter! The decadent profile of Raspberry Matcha Carob Pudding will make you care less about the name. Easily adaptable to your taste, you will be glad to know that it is very forgiving. The approach is simple but it also looks like a well-choreographed hierarchy of nutritious ingredients. Layers of carob-sweetened yoghurt, matcha-yoghurt, fresh raspberries, carob chips and granola will make anyone want to dig in immediately.
Servings: 2
Ingredients
- 1 cup unsweetened yoghurt, dairy or non-dairy
- 3/4 cup raspberries
- 2 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsp granola
- 1 tbsp Carob Chips (we recommend homemade carob chips)
- 1/4 tsp real and organic matcha powder
Instructions
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Divide the yoghurt into two small bowls. Add carob powder to one of the bowls and mix well. The other bowl with matcha. Mix until well-combined.
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In a separate smaller container, combine the carob chips with the granola mix.
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In two serving cups or bowls, layer carob yoghurt mixture, raspberries, matcha yoghurt mixture, and carob chip-granola.
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Dust with carob powder. Add additional toppings if desired.
Notes
The appearance and sweetness of the pudding will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in colour profile. Raw carob powder lends a delicately sweet and slightly less dark in colour profile. Whichever you decide to choose, just know that both taste amazingly good!
