This delicious carob pudding recipe has four advantages: dairy-free, egg-free, no cholesterol, and no caffeine. Because carob is high in fiber and antioxidant phytochemicals, provides calcium and potassium, and does not contain caffeine, it is an excellent alternative to chocolate. In addition, carob has no oxalates and tyramine, which is linked to migraine headaches.
1 (1lb) block of water-packed extra-firm, organic, non-GMO tofu
¼ cup carob powder
2 tablespoons Pero powder (a non-caffeinated coffee substitute)
2 tablespoons organic almond butter (no palm oil)
¼ cup real maple syrup
¼ cup organic sucanat sugar*
2 teaspoons of non-alcoholic vanilla flavoring
¼ teaspoon of non-alcoholic almond flavoring
1 teaspoon lemon juice
½ teaspoon salt
1 tablespoon cold-pressed oil
Drain tofu. Place all ingredients in a blender. Blend until smooth, stopping the blender occasionally to stir, if needed. If you are having trouble blending, add one or two tablespoons of water.
Spoon into a serving bowl. Chill. Serve and enjoy.
Note: Sucanet is less refined in sugar and high a higher mineral content than granulated sugar. This is organic, vegan, and non-GMO. All sugars should be used sparingly and saved for special occasions. Pero is a powdered coffee substitute that can be bought at many health food stores or online.
Sarah Wittmer authored this recipe.