Banana Carob Pudding

I enjoy making my own pudding, whether it be chocolate, carob or chia. Though, chia and carob are excellent choices over cacao for nighttime because the two don’t contain stimulants like the theobromine in cacao.

Similar to cacao, carob is also rich in minerals and vitamins, and has antioxidants. If you read about it you’ll see that it has many great health benefits. The flavor is quite good, too, differing in flavor depending on if you have it raw, slightly roasted, or roasted. Some people use carob as a substitute for cacao because the two taste similar. Only the chocolate lovers think otherwise about carob’s similar taste to cacao. Carob has the same tannin as cacao, but I wouldn’t say the two taste exactly alike. Nick being the chocolate lover would surely disagree.

This recipe is quick, easy, delicious and healthy, and even better for your digestion if you consume before dinner rather than as dessert, unless if you eat a whole vegan salad without fat for dinner then it would be okay to consume this pudding afterwards. This just ensures proper food combining.

Lastly, if you like sweet and caramel flavors, you’ll enjoy this pudding.

Pudding ingredients for two:

  • 3 very ripe bananas (Use only ripe, brown, and spotted bananas because it’ll taste better and sweeter; it won’t be acidic, and you’ll obtain more nutrients from ripe bananas.)
  • 1 ripe avocado
  • 1 C almond milk, add more or less as needed
  • 2 heaping tbsp carob powder
  • 1 tsp vanilla powder

Blend the ingredients together until smooth. Chill in the fridge for at least 30 minutes. You can enjoy alone, or pour over some sliced bananas.

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4 thoughts on “Banana Carob Pudding

    • Ooh, those would be perfect as sweeteners. Ripe bananas are sooo good. If you have too many ripe bananas, you could also do a banana shake/smoothie with them. Just pulse blend them in some water or coconut water, and you’ll have yourself a delicious snack/meal. I do this every morning for breakfast with at least 10 super ripe bananas…Enjoy!

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