Serves: 4 | Prep Time: 1 hour | Cook Time: 5 minutes
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
  • Topping
  • 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, 11 gram fat (34% calories from fat), 8 gram protein, 39 gram carbohydrate, 5 gram fiber, 0 milligram cholesterol, 77 milligram sodium

Related Recipes