This is a very quick and easy pudding to make and tastes creamy and rich just like one made with milk and cream. I garnished mine with roasted pumpkin seeds but if you can have one of the plant based whipped creams, that would work even better.
Put in a medium saucepan (2 quart):
2 cups oat milk (any milk EXCEPT soy would work)
about 1/8 teaspoon sea salt
1/4 cup carob powder
1/4 cup agave nectar (or 1/3 cup honey or date syrup)
Whisk until well blended. Place over medium high heat. In a small bowl whisk:
1/2 cup oat milk
3 tablespoons arrowroot or tapioca flour
When the carob mixture begins to steam showing that it’s getting hot, pour in the arrowroot mixture and begin whisking the pudding as it will thicken quickly once the mixture comes just to a boil. Continue whisking until it thickens. Remove from heat and add:
1/4 cup carob chips (Optional but makes for a richer pudding)
1 tablespoon vegan butter or margarine
1 teaspoon vanilla extract
Whisk until smooth. Pour into ramekins and cool. Cover with small amounts of plastic wrap to keep the pudding from forming a skin (I actually like the skin the best so I don’t mind it). Makes 4-6 servings depending on the size of your ramekins (or old-fashioned pudding bowls!).
cookingwithoutallergens 