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Carob & Caramel Chia Pudding with Coconut Cream

Carob Caramel Chia Pudding

I know Chia Pudding has been done so many times, but this recipe will knock your socks off!  If you love chocolate and caramel together you will love this pudding recipe made with carob powder instead of cacao making it caffeine free!

My favorite superfood this moment is Mesquite Powder.  Ground from the pods of the Peruvian mesquite plant, mesquite powder has a sweet, nutty, molasses, caramel flavor best used in desserts and as a low glycemic natural sweetener.  Don’t be fooled by the name, it does not have a barbecue flavor.  This superfood has so many nutritional benefits to offer.

Health Benefits of Mesquite Powder:

  • High in protein and fiber, making it a perfect addition to smoothies
  • Good Source of calcium, magnesium, potassium, iron, zinc and lysine
  • High in soluble fiber which slows the release of sugar into the blood stream

I can’t wait to create a new dessert recipe with mesquite!

Carob powder scores just as high as mesquite on the superfood list.  It is widely used as a cacao replacement but also packs a punch in the nutrient department. 

Health Benefits of Carob Powder:

  • Contains polyphenols which help with blood cholesterol levels
  • Natural antioxidant protecting your body from free radicals
  • Good source of calcium and selenium
  • Improves digestion
  • Carob tannins have Gallic acid. Gallic acid is an analgesic, anti allergic and antibacterial. It is also an antiviral and antiseptic

Wow, pretty amazing!  We should all add mesquite and carob into our diets, so why not start with this Chia Pudding recipe, I know you will love it!

Carob Caramel Chia Pudding

Caramel Carob Chia Pudding with Coconut Cream

Crystal Bonnet
Raw, Vegan, Chia Pudding that doesn't suck!

Ingredients
  

Chia Pudding

Coconut Cream

  • 1 can of full fat coconut milk premium
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions
 

Chia Pudding

  • Place all ingredients in a bowl and whisk until combined.
  • Cover and place in the fridge overnight.

Coconut Cream

  • Place a can of full fat coconut milk upside down in the fridge for minimum 8 hours.
  • Remove from fridge, open can right side up and pour out the coconut water.
  • Place coconut milk in a bowl with maple syrup and vanilla and mix with an electric mixer until coconut cream is light and fluffy.
  • Layer a parfait glass with pudding and coconut cream and garnish with your choice of berries!

Notes

Pudding and Coconut cream will keep in a glass container in the fridge for 3 days.
Crystal-Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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8 thoughts on “Carob & Caramel Chia Pudding with Coconut Cream”

  1. WOW ! That sounds delicious. I will do that tonight or tomorrow. Unfortunately the coconut milk needs to be cooled for min 8 hrs.. But I am pretty sure it is so worth waiting. Thanks for posting this amazing recipe!

    1. Hi Kim, I assure you it’s worth waiting! A little trick; when I am at the grocery store I will pick up a can of full fat premium coconut milk and place it upside down in the fridge right away and keep it in the fridge until I need to make coconut cream! ๐Ÿ™‚

  2. I just bought carob powder the other day and haven’t used it yet. Thanks for the great recipe, Crystal! ๐Ÿ™‚

    1. Hi Loral,
      This recipe makes 2 – 3 servings. There will be more coconut whipped cream left over but it is fabulous as a fruit salad topping or dip!

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