Carob Almond Pudding with Strawberry Topping

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

Ingredients

Directions

Place almonds, EdenBlend or 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 Info

Related Recipes

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