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