Who says Valentine’s Day dessert has to be refined and fussy? This gooey vegan pudding is a great comfort food and will have everyone fooled into thinking it is a traditional chocolate pudding. The secret ingredient: carob, a chocolate alternative that will satisfy your sweet tooth without the accompanying chocoholic’s caffeine high (aka a parent's worst nightmare for bedtime!). Carob, which is actually a legume that grows in pod form, has three times more calcium than chocolate and has a sweet taste that begs to be accompanied by cinnamon and nutmeg. Read on for a delicious, vegan Valentine’s Day treat that the whole family can enjoy.
First dissolve 3 Tbsp arrowroot in 6 Tbsp water. Mix very well and set aside. Then, bring 2 ½ cups of soy, almond, or coconut milk (or a combination of all three!) to a boil in a medium-sized saucepan.
Stir and Thicken
When milk is boiling, add ¼ cup brown sugar and whisk in well-combined arrowroot mixture (restir the mixture just before whisking in). Immediately turn the heat down to medium-low. Arrowroot is a thickener that will break down if left at a continuous boil. So unless you want carob sauce, turn it to medium-low and keep stirring. Stir continuously for about 4 minutes until the mixture has thickened considerably. It will not be the final consistency of pudding yet, but it should be starting to achieve gooey-ness.
Add the Flavor
Whisk Until Smooth
Whisk vigorously until no chunks of the carob chips remain and the entire mixture is smooth. Pour into 4-6 serving bowls or mugs. Cover the tops with plastic wrap before placing in the refrigerator. Cool for as long as possible (overnight is ideal, but at least 4 hours).
Serve & Enjoy!
Remove plastic wrap and top with berries, toasted coconut, or vegan whipped cream. Enjoy!