Berry Almond Carob Pudding Recipe

If you are looking for a creamy, fruity and naturally flavored dessert, this Berry Almond Carob Pudding Recipe is a delicious choice. Made with almond milk, BallıÇubuk carob powder, carob syrup and mixed berries, this pudding brings a natural and distinctive twist to classic pudding recipes. The best part of this pudding is that it can be prepared without refined sugar. Carob powder and carob syrup give the dessert a naturally sweet and warm flavor, while mixed berries add a fresh and slightly tangy balance. Vanilla, cinnamon and a small amount of coffee help deepen the roasted aroma of carob. This recipe is also easy to prepare. The ingredients are cooked gently in a saucepan until thickened, then the berries are folded in and the pudding is chilled. After a few hours in the refrigerator, the texture becomes smoother and more enjoyable.

Ingredients for Berry Almond Carob Pudding

Serves 2*

2 + 1/2 cups unsweetened almond milk
1/2 cup freshly brewed coffee
1/4 cup BallıÇubuk carob powder
2 tablespoons BallıÇubuk carob syrup or carob molasses
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 cup tapioca starch
1/2 teaspoon pure vanilla extract
1/3 cup diced mixed berries

For topping:

Mixed berries
A little carob powder
Optional: coconut cream or carob whipped cream

Preparation

Add 2 cups of almond milk to a saucepan.

Add the BallıÇubuk carob powder, carob syrup, freshly brewed coffee, cinnamon and cream of tartar.

Whisk until the mixture becomes smooth.

Place the saucepan over medium heat and bring the mixture to a gentle simmer.

In a small bowl, mix the tapioca starch with the remaining 1/2 cup almond milk until smooth.

Slowly add the tapioca mixture into the warm pudding mixture.

Cook over low-to-medium heat, stirring constantly.

Continue stirring for about 3-6 minutes, until the pudding thickens.

Once it reaches your desired consistency, remove it from the heat.

Add the vanilla extract and stir.

Let the pudding cool for a few minutes.

When it is slightly cooled, fold in the diced mixed berries gently.

Spoon the pudding into dessert cups or serving bowls.

Refrigerate for a few hours.

Before serving, garnish with mixed berries.

Dust with a little carob powder.

You can also top it with coconut cream or carob whipped cream if desired.

Recipe Notes

This recipe contains no refined sugar. Its sweetness comes from carob syrup, carob powder and berries.

For a sweeter pudding, you can add a little more carob syrup.

If you do not want to use coffee, replace it with the same amount of almond milk.

Freshly brewed coffee can be replaced with 1/2 teaspoon espresso powder or instant coffee.

Tapioca starch can be replaced with cornstarch or arrowroot powder.

You can use strawberries, raspberries, blackberries, blueberries or frozen mixed berries.

Do not add the berries while the pudding is too hot. Letting it cool slightly helps preserve the texture of the fruit.

The pudding will thicken more as it chills.

Store the pudding in an airtight container in the refrigerator for a few days.