Carob Almond Pudding with Strawberry Topping

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

Ingredients

• 2 cups Carob Edensoy

• 2 cups Vanilla Edensoy

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

• 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

Directions

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: 355 calories, 13g fat (31% calories from fat), 11g protein, 52g carbohydrate, 4g fiber, 0mg cholesterol, 97mg sodium