Carob Chia Pudding
My Little Blue Heron
Carob isn't chocolate, but it's often used as a stand-in. If you’re a devoted chocoholic, you’ll snort at this statement. I’ve never been a chocoholic and I admit, I’m a vanilla. But excellent chocolate is delicious. I am not turning my back on chocolate. This is just not about chocolate. It’s about carob.
When you’ve had enough, say “cacao.”
Some interesting facts about carob:
Wikipedia refers to carob powder as an “ersatz cocoa powder”, popular during the 1970’s natural food ‘movement’. (Will someone please edit that article.)
Carob is naturally sweet and chocolate is naturally bitter.
Chocolate is associated with triggering migraine headaches. Carob is not.
Are YOU a chocoholic? Seems like every other person I meet is. There’s truth to it. Wikipedia says, “Enkephalin triggers opioid receptors similar to those triggered by heroin and morphine use. This chemical leads the brain to desire more after chocolate is initially consumed, which can lead to addiction.” There’s lots more to read about this, and I don’t think it’s exclusive to chocolate. It probably has much to do with sugar and fat. But it makes sense. There’s a great deal of both in delicious chocolate.
Let’s return to carob. Here's a link to the NIH article on the nutritional profile of carob. It's pretty cool.
Making chia pudding is a snap. I prefer the texture when I make it in my blender, but you don't need a blender.
It’s dairy free, gluten free, vegan, low in sugar, high in fiber and it has protein and nutrition. I like the addition of maple syrup, but if you don’t want it sweet, omit the maple syrup, or add some stevia! Well, wowza me yowza.
You can add stuff, like chocolate carob chips, toasted coconut, or when you serve it, add some fresh fruit. Try some dairy free whipped oat or coconut topping!
Join me while ersatz back to the 70’s?
pudding peace and love out to you,
jane
Carob Chia Pudding
Ingredients:
1 cup almond milk (or any milk of your choice)
2 Tbsp. carob powder (I like Anthony’s Organic)
4 Tbsp. organic chia seeds
¾ tsp. pure vanilla powder (linked) or 1 tsp. pure vanilla extract
optional: 1 Tbsp. pure maple syrup (or sweetener of choice)
Procedure:
Using a blender: (I use a Vitamix), place ingredients in listed order in your blender and pulse until mixed. You may have to stop and scrape down the sides. Pour into one large serving bowl or individual pudding cups. Refrigerate several hours or overnight.
Using a bowl: To the almond milk, whisk in the ingredients. Wait 5 minutes and whisk again to prevent chia seeds from clumping. Wait 10 minutes and whisk again. Pour into one large serving bowl (or use the same bowl) or individual pudding cups. Refrigerate several hours or overnight.
Serve “as is” or garnish.
Serves 2
