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From Allergy Cooking with Ease. Carob is so much better for you than chocolate - no caffeine, naturally sweeter (so need less added sweetener), lots of vitamins. This is a great version of chocolate pudding. I adapted it to make it gluten and dairy free. I used 1 tsp of regular vanilla.
- Stir together the carob, arrowroot and stevia in a saucepan.
- Add 1/2 cup of the milk and stir the mixture unti it is smooth.
- Add the rest of the milk (and the honey if using this option), and cook it over medium heat until it thickens and begins to boil.
- Stir in the vanilla and serve the pudding warm or cold.