Chef Savannah Muñoz
Carobana Pudding
Category
Dessert
Servings
4 servings
Prep Time
15 minutes
Cook Time
2 hours 30 minutes
Author:
Chef Savannah Muñoz
Ingredients
-
1 Avocado, peeled; seeded
-
¼ cup Coconut Cream
-
1 Frozen Banana, peeled
-
⅓ package Carob Pods, finely ground
-
2 tablespoons Carob Syrup, recipe below
-
½ teaspoon Pure Vanilla Extract
-
1 pinch Sea Salt
-
2 pounds Carob Pods
-
1 liter Water
-
4 pounds Granulated Sugar
-
½ teaspoon Ground Clove
-
½ teaspoon Pure Vanilla Extract
-
½ teaspoon Ground Cinnamon
For the Carob Syrup
Directions
For the Syrup
Break each of the carob pods into 3 or 4 pieces and soak them in the water overnight.
Boil the pods, in the water they soaked in, for 1 hour. Strain the fluid through a sieve into a sauce pan, while pressing the pods. Add the rest of the syrup ingredients and boil for 1 - 1½ hours depending on your desired thickness. Let cool. Makes about 1 quart of syrup.
For the Pudding
Place all of the ingredients into a blender. Process until smooth.
Place into 4 serving dishes and serve or keep in the refrigerator.
Recipe Note
I like to garnish this with Melissa’s Cocoa Nibs and Fresh Raspberries.
Filed in:
Avocado,
Banana,
Canela,
Carobana Pudding,
Cinnamon,
Cocoa Nibs,
Dessert,
Organic Avocados,
Organic Bananas,
Raspberries
