Chocolate or Carob Pudding & Pie Filling


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.



Chocolate or Carob Pudding & Pie Filling

Servings – 6 ( 1/2 cup)   
Prep Time – 10 minutes
Cook Time – 8-10 minutes   
  Chill Time – 4 hours


1 cup water

1/2 cup raw cashews

3 tbsp cornstarch1 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

tsp vanilla

1/4 tsp almond extract-don’t over measure

  1. Blend first six ingredients until nuts are smooth as cream. -If you don’t have a powerful blender,  just blend longer.
  2. Add water and milk, blending briefly to mix, then pour it into a 1-quart saucepan. Cook and stir until it is thickened and bubbly. Remove from heat.
  3. Stir in the last four ingredients. Continue to stir pudding several times while it is cooling to keep skin from forming.
  4. For pudding: cover and refrigerate until ready to serve or fill individual serving cups and cover.
  5. For pie: pour into a prebaked crust and cover with saran. Chill until ready to use.


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.