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Carob Almond Pudding with Strawberry Topping

Serves 4 | Prep Time 1 hour | Cook Time 5 minutes

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Carob Almond Pudding with Strawberry Topping


2 cups Edensoy Carob

2 cups Edensoy Vanilla

1/2 cup organic almonds, blanched 1 minute in boiling water, remove skins

1/3 cup Eden Kuzu Root Starch, dissolved in 6 Tbsp. cold water

1 Tbsp organic maple syrup


2 cups fresh strawberries, sliced

2 Tbsp organic maple syrup, or to taste


Place almonds, Edensoy Vanilla and 1 tablespoon maple syrup in a blender and puree. Place mixture in a sauce pan. Add the kuzu to the soy milk mixture. Place over a medium flame, stirring constantly until the mixture becomes thick. Pour into individual dessert cups and refrigerate until cool.

To prepare the topping, puree half of the strawberries with 2 tablespoons maple syrup. Mix the other half of the strawberries in with the pureed berries. Spoon the topping over the pudding just before serving.

Note: 1 tablespoon of almond butter can be substituted for blanched almonds.

Nutritional Information

Per serving: 282 calories, 11g fat (34% calories from fat), 8g protein, 39g carbohydrate, 5g fiber, 0mg cholesterol, 77mg sodium

Related Recipes

American, Dessert & Pastry, Edensoy, Good/High Fiber, Good/High Protein, Japanese Food, Low Sodium, Macrobiotic, Vegan

©2015 Eden Foods, Inc.