Name: Recipe for Easy Chocolate or Carob Pudding
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 6 (½ cup) servings
Cuisine: Sweets
Ingredients: 1/4 soft dates, pressed down to measure; 1 almond milk; 1/2 raw cashews; 3 cornstarch; 2 roasted carob powder or cocoa powder; 1 Roma—this is a coffee substitute; 1/2 salt; 1 additional almond milk; 1/2 coconut milk; 1/3 maple syrup for cocoa pudding OR 1/4 cup for carob pudding; 1 vanilla extract; 1/4 almond extract—don’t overmeasure

Carob pudding in bowl with a pie crust garnish, surrounded by decorative nuts

Sweets In a Pie or on Its Own

Carob is a popular substitute for chocolate with a similar taste. It is high in fiber, antioxidants, and calcium and, unlike cocoa, contains no caffeine. This chocolate/carob pudding is rich and creamy, plus it’s quick and easy to make. Use it as a pie filling for a prebaked crust or as a sweet snack on its own. It’s a homemade version of the childhood snack-cup favorite. Note that carob is naturally sweeter than cocoa, so you can use less sweetener for the carob version.

Easy Chocolate or Carob Pudding

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 6 (½ cup) servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Recipe Ingredients

1/4 cup soft dates, pressed down to measure
1 cup almond milk
1/2 cup raw cashews
3 tablespoons cornstarch
2 tablespoons roasted carob powder or cocoa powder
1 teaspoon Roma—this is a coffee substitute
1/2 teaspoon salt
1 cup additional almond milk
1/2 cup coconut milk
1/3 cup maple syrup for cocoa pudding OR 1/4 cup for carob pudding
1 teaspoon vanilla extract
1/4 teaspoon almond extract—don’t overmeasure

Heat dates briefly in the microwave and then blend first 10 ingredients, until nuts and dates are smooth as cream. If you don’t have a powerful blender, just blend longer.
Add additional almond and coconut milk, blending briefly, and then pour into a 1-quart saucepan. Cook and stir until mixture is thick and bubbling. Remove from heat.
Stir in vanilla and almond extract. Continue to stir pudding several times while it is cooling to keep a film from forming.

For pudding: Cover and refrigerate until ready to serve, or fill individual serving cups and cover.

For pie: Pour into a prebaked crust and cover with plastic wrap. Chill until ready to use.