Carob Pudding With Sprinkles!

I adapted this recipe for raw pudding from one I found on Ani Phyo's site. My daughter said it wasn't sweet enough, so after a little tweaking, I created a pudding to suit her little pallet. This pudding can be made with carob chips, carob powder, or raw cocoa powder. The cashews are a great source of fiber, protein, and other nutritents, such as copper and magnesium.

My little one likes it topped with colorful sprinkles. We choose Let's Do... Sprinkelz. They are gluten free, contain no artificial ingredients, and are colored naturally with extracts of seeds, vegetables, or fruits. They are delicious. Who doesn't love sprinkles?!

I top mine with finely shredded organic coconut and carob chips. The consistency of this pudding reminds me of frosting. This would be a great and healthy alternative for those with lactose intolerance, dairy allergy, or a vegan lifestyle. I bet it would be great on vanilla cupcakes. I'll have to try it out and let you know!

Carob Pudding

1 cup raw organic cashews

1/2 cup water

1/4 cup pitted semi soft dates

1 tbs agave nectar

1/2 tbs coconut oil

2 tbs carob chips, carob powder, or raw cocoa powder

Blend all ingredients until smooth.

That's it. Easy, yummy, healthy. The trickiest part is getting every last bit out of your blender. For this part,use a rubber spatula or spoon. Serve chilled with your favorite toppings.

~Turn this recipe into a carob-coconut pudding by simply adding a little more coconut oil to enhance the coconut flavor~

*High speed blender recommended. For best results, try the Vita Mix.

Here's to sweet...and healthy treats!