Raw Pudding for Chocolate & Fruit Lovers
Posted on November 24 2013 | (2) Comments
Category:Raw Snacks and Desserts
I’ve been a pudding fan for as long as I can remember, seduced by the creamy texture and sweet taste. I didn’t want to give up this childhood favorite when I stopped eating animal products, and I didn’t have to!
I discovered that unexpected raw ingredients can be used to create a dairy-free carob pudding that’s as smooth, velvety, and chocolate-y as any kid (or adult) could want, and a chia-blueberry pudding you can enjoy for breakfast.
It’s Always Time for Raw Pudding
Because my puddings are made with pure, natural ingredients, I can enjoy them any time of the day, even as a midnight snack, without feeling guilty.
And I know there’s no processed sugar or caffeine will keep me up all night.
Don’t misunderstand! Raw pudding is NOT always a low-cal food. A serving of carob pudding has 242 calories, but with 4 grams of protein and 39 grams of healthful carbohydrates, it’s nutritionally sound as well as delicious.
Carob – A Raw Food Wonder
There are lots of reasons to love Carob Pudding. What I like best is the way the carob flavor wraps me in a blanket of chocolate-y comfort, without loading my body up with the processed ingredients that you find in traditional chocolate puddings.
What you’ll love about it is that only 3 ingredients are necessary and none of them contain dairy:
- Raw tahini
- Carob powder
Just pop all the ingredients in a food processor fitted with the S-blade and process until smooth. For best results while processing, stop occasionally to scrape down the work bowl with a rubber spatula.
A word about carob powder...
You can definitely use roasted carob in this pudding. I often do because it’s usually easier to find than raw carob and, as you know from reading this blog, I’m a raw food fancier, not a fanatic.
That being said, if you want truly raw carob powder, the website www.DetoxYourWorld.com has a great one. (There’s more about this nifty site at the end of this post)
Raw Chia-Blueberry Pudding
With this recipe, I’m going to take pudding to a whole new place – breakfast – and show you how it can be a nutritious and satisfying morning meal for you and your kids (if you have ‘em).
I often hear from parents that getting kids to eat a healthy breakfast can be a challenge. I sympathize! All of us are fed a constant “diet” of commercials by the media that encourage us to eat sugary, high-carb cereals and pastries for our morning meal.
So what’s a mother (or dad) to do? My Chia-Blueberry Breakfast Pudding may be just the answer. It’s loaded with these naturally sweet kid-friendly ingredients:
- Blueberries – super healthy and tasty, too
- Orange sections – a perfect flavor complement to berries
- Medjool Dates – “sweet as sugar,” but healthy, too
It’s loaded with good nutrition, too, and has just 185 calories per serving.
Raw Pudding Makes Breakfast Mom-Friendly
Morning can be hectic and few of us have a lot of time to spend making breakfast. So a make-ahead meal like a raw breakfast pudding can save you time when you need it most.
Stored in a sealed container in the refrigerator,
· Chia-Blueberry Breakfast Pudding will keep for 24 hours.
· Carob Pudding will keep for 3 days
Chia Seeds Make Raw Pudding Nutrition-Friendly
If you’re not already familiar with chia seeds, it’s my pleasure to introduce you to one of Mother Nature’s greatest gifts. It’s hard to believe that the same seed family that brings us the Chia Pet of late-night infomercial fame is an unprocessed, whole-grain powerhouse packed with loads of vitamins and minerals.
Chia seeds thicken this fruity pudding to a pleasing tapioca-like texture that kids crave and adults adore. The mild, nutty flavor of chia seeds adds an interesting taste dimension to my breakfast pudding, too.
A great source for chia seeds is the Detox Your World website.
They’ve got gorgeous chia seeds for sale, along with chia bread, chia flax “dippers,” and all kinds of delicious, healthful treats, not to mention a whole pantry of health-conscious food, gear, and information. (Recipes, too!)
What’s in your cereal bowl? Now that the winter is a little cooler, I’m curious about what my readers are eating for breakfast. Let me know in the comments box below.