A creamy smooth carob pudding! Perfect for an after-dinner dessert, or whenever!
- 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.
- Place all ingredients in a food processor or high powered blender, except for the filtered water.
- 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.
- To make the pudding a little sweeter, replace the filtered water with the liquid that was used to soak the dates.
- 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.
- For added protein and flavor, before blending add 2 tablespoons of your favorite vegan and gluten-free vanilla flavored protein powder.
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 omit the Naturade Pea Protein (which contains approximately 2 grams of sugar per scoop), or look for another vegan and gluten-free vanilla protein powder 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.