I usually advise people not to compare carob to chocolate because the two tastes are quite distinct. But in this rich pudding, you may find that you like carob even better than chocolate. Originally from the Mediterranean, carob was brought to the United States by Spanish missionaries. It grows in the drier parts of the west, including Arizona and California, so it doesn’t have to make the same long, fuel-guzzling trip to us that its tropical nemesis chocolate does.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place all of the ingredients except the banana and nuts in the bowl of a food processor and process until smooth. Chill for 1 hour before serving.
Step 2
To serve, spoon some of the pudding into a bowl or glass. Thinly slice the banana (if using) and place several slices on top. Top with chopped nuts if desired.
