Carob Chia Pudding

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For days now, I’ve been alluding to a new chia pudding recipe, made with carob. Carob, if you’re not already a fan, is pod native to Mediterranean shores and tropical temperatures. It contains a sweet, edible pulp, which can be dried, roasted, and ground up to make a powder. This powder contains some A and B vitamins, small amounts of calcium, and it has a naturally sweet taste (when I add it to smoothies or almond milk “hot cocoa,” I don’t need to add any sweetener). For those people who love chocolate but are sensitive to caffeine, carob is popular, stimulant-free alternative.

Let’s be honest: there’s no real “alternative” to the delights of chocolate. But I’ve come to appreciate carob in its own right; I love the slightly nutty, sweet, roasted flavor, and I’m particularly fond of it in smoothies. I use carob often, but never thought to add it to chia pudding. Now that I’ve tried it, I have a feeling I’ll be making it often.

Carob can be a little tricky to find; it’s readily available at health food stores, but not always at mainstream supermarkets. I like to stock up on Amazon, since it’s a favorite ingredient. Bob’s Red Mill is a good brand, as is Chatfield’s. I much prefer the taste of toasted carob to raw, but if you want raw, it does exist.Β Once you have it, you can start to experiment with putting carob in smoothies, baked goods, and granolas. Or, you can start right here, with chia pudding.

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Carob Chia Pudding
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Ingredients
  • 3 tbsp chia seeds
  • 1 cup almond milk
  • 2 tbsp carob powder
  • 1 tsp cinnamon
Instructions
  1. Blend the almond milk, carob powder, and cinnamon in a blender till smooth.
  2. Pour the carob mixture over the chia seeds. Stir, and let sit for five minutes. Stir again. Wait another five minutes, stir once more, and then let the pudding sit for at least an hour before serving.
  3. Serves 1.

Of course, if cacao is what you’re really craving, then cacao is what you must have. This recipe will work very well with regular chocolate or cacao powder, so don’t be afraid to substitute. I like to serve this pudding with fresh berries (I like to serve everything with fresh berries during the summer).

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So that’s it–another chia recipe to add to your rotation. If you’re looking for more chia seed inspiration, check out all of the chia seed recipes on my recipe tab–there are plenty to choose from!

xo

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31 Comments

Looks fantastic! I’m still a newbie when it comes to chia puddings and cannot get the right consistency :/ I hope this turns out well!

I’m going to have to try this- I’ve been doing chocolate chia puddings, which I really enjoy, but it takes a fair number of dates to taste good. I had no idea carob was sweet tasting- for some reason I had the impression it was bitter.

I’m not a fan of chocolate in the morning; I find cocoa powder too rich in breaking my fast. That being said, I do love chocolate any other time of the day. I will be investing in some carob and trying this out soon; thanks Gena!

I haven’t used carob (nor made chia pudding!) in a while but I love it. It’s so sweet and fruity in its own right that I can happily eat it unsweetened. This looks fab.

This looks so delicious. I’ve fallen in love with chia puddings. What an amazing food chia seeds are huh! Totally sorted out my vegan breakfasts! I just need to get myself some carob to try now.

I used carob syrup, which tastes amazing, instead of the powder. Loved it! You can find it in Middle Eastern stores and some health shops. I also use it for baking, instead of chocolate.

I love me some carob. I made this this morning and I love the consistency. I think I’m going to go pick up some raw agave to mix in. Though I love the richness of it, I think I personally need it a tad sweeter. In the future, I might throw in a few dates to the first step. I think with a touch of agave mixed in, and some sweet fruit on top (maybe even some banana with the berries), this will be my idea of heaven. Love your recipes, love your banter, love you!

I made this pudding for lunch today, and it was delicious! I wanted it a little sweeter, so I added some stevia and topped it with berries and it was perfect. I love the combination of carob and cinnamon in this. I had a bag of carob powder sitting in the cupboard, and now I’m sure it will get used up quickly. I could happily eat this every day!

I thought I should mention I used store-bought unsweetened almond milk. If I had used the homemade date-sweetened almond milk linked in your recipe, I may not have needed to add any sweetener. Homemade almond milk is on my list of things to try, and I’m sure it would make this pudding even better.

Gena! I’m so glad you finally posted this. I’ve been eagerly awaiting it! I love how simple this recipe is. Simple recipes = actually get made, not just pinned. Haha. I love the taste of carob, but I never compare it to chocolate. They’re two totally different flavors in my book. But now I’m intrigued by the idea of “hot cocoa” made with carob instead. Hot carob! Sounds awesome.

Hi I’m going to give this recipe a try as it sounds delish!! But when it states to let it sit for at least an hour, is that in the fridge or not?

I just made this right now and am blown away with how good it is with no sweetner. I used cashew milk and I’m in love! Thank you so much for sharing!