This chocolate or carob pudding is rich and delicious and can be made with a minimum of effort. We love the carob version served with whipped coconut cream, but it is just as easily made with cocoa powder. The chocolate version requires a little more sugar.
A great treat for weekend guests or when you are hosting a dinner.
1 cup water
1/2 cup raw cashews
3 tbsp cornstarch—1 1/2 additional teas. for pie filling
2 tbsp roasted carob or cocoa powder
1 tsp Roma–-this is a coffee substitute
1/2 tsp salt
1 1/4 cup almond milk
1/2 cup coconut milk
2-4 tbsp evaporated cane sugar, 2 for carob and 4 for chocolate
1/4 cup pure maple syrup
1 tsp vanilla
1/4 tsp almond extract–-don’t over measure
The Coconut Whipped Topping can be made ahead and refrigerated, just stir before spooning. If using a decorator, do not stir, just spoon directly into decorator. Keep chilled until ready to decorate.