Just when my husband says he doesn’t want anymore sweets in the house, I get my greatest craving for CHOCOLATE. So what’s a girl to do when she wants her chocolate but can’t have any? Make some Decadent Carob Pudding.
I was originally going to make this into ice cream by adding the coconut milk. But when I noticed how creamy it was and it’s taste, I decided it was going to be pudding instead. Because I just couldn’t wait for it to freeze!
Decadent Carob Pudding
- 1 cup cooked black beans (If using canned, rinsed & drained)
- 1 organic large overripe banana
- 1 organic ripe avocado
- 1/4 cup organic local honey
- 1 Tablespoon vanilla
- 1/8 teaspoon sea salt
- 1/4 cup carob powder or cocoa
Whirl together in a food process in order, and puree until smooth. Scoop into serving dishes and chill at least 2 hours. (My serving only lasted as long as it took me to take a photo of it!)
If you want to make ice cream from this mixture add 1 cup full fat coconut milk, mix thoroughly. Pour into 8-inch square glass baking dish. Freeze about 4 hours, break up and puree again, then refreeze.