I usually advise people not to compare carob to chocolate because their tastes are quite distinct. But in this rich pudding you may find that you like carob even better than chocolate. Originally from the Mediterranean, carob was brought to the United States by Spanish missionaries. It now grows in the drier parts of the west, including Arizona and California.
- 2 ripe avocadoes
- 6 tablespoons unsweetened carob powder
- 1/2 cup plus 2 tablespoons maple syrup
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1-2 ripe bananas (optional)
- 1/4 cup chopped nuts (optional)
Place all of the ingredients except the bananas and nuts in the bowl of a food processor and process until smooth. Chill for 1 hour before serving.
To serve, spoon some of the pudding into a bowl or glass. Thinly slice the banana and place several slices on top. Top with chopped nuts if desired.
In November of 2009, Ten Speed Press/Random House will publish my first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, a collection of healthy, eco-conscious recipes, tips, and entertaining ideas.
For more info about me and my work, and for more healthy cooking tips, please visit my website, Lucidfood.com.