Vegan Carob Ganache

Today I'm sharing my carob pudding recipe with you all. I'm giving you 2 variations using the same ingredients, but in different amounts.

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One is a softer "yogurt" or pudding style dish. And the other is more of a dense gourmet truffle.

If you follow me on instagram, you will know that I snapped a pic of the pudding variation. It's so good. My kids are obsessed with this. I store it in little containers/cups and they can grab it from the fridge as a snack or a dessert. I don't feel guilty about it either seeing as though there's no white sugar, no gluten, no dairy and there's even NO chocolate {caffeine}. It took them a few bites before they actually got used to the truffle taste. But once they did, it's all they ask for. 

My kids actually like the dense truffle texture better than the pudding. But, personally I vote for the pudding, hands down.

You can encourage your child to make this recipe with you. It's very easy to make and kids LOVE the sauce when it's being poured into the cups. You'll see my son is pouring the mixture into cups. He made a huge mess but it was so fun. {wink}

CAROB GANACHE RECIPES

makes 3 servings

Pudding Variation

1/2 cup water

2 Tbls cashew butter {store bought or homemade}

1/2 cup coconut oil

1/2 cup carob powder

1/4 cup maple syrup

1 tsp vanilla extract

1 vanilla bean {scraped} - optional

In a high speed blender combine all the above ingredients. The coconut oil should be in its liquid state {to do this, put the jar in a pan with water. Heat the water just enough until the coconut oil turns into a liquid}. The mixture will be similar to a chocolate sauce in texture and consistency. 

Pour into small jars or cups and refrigerate overnight.

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Rich Truffle Variation

3/4 cup water or coconut water

2 Tbls cashew butter {store bought or homemade}

1/4 cup coconut oil

1/2 cup carob powder

1/4 cup maple syrup

1 tsp vanilla extract

1 vanilla bean {scraped} - optional

In a high speed blender combine all the above ingredients. The coconut oil should be in its liquid state {to do this, put the jar in a pan with water. Heat the water just enough until the coconut oil turns into a liquid}. The mixture will be similar to a chocolate sauce in texture and consistency. 

In fact, the consistency of both recipes will be the same until after they are refrigerated. The amount of coconut oil versus water determines the final product because coconut oil thickens when cold. 

Note: you can use chocolate if you'd like. It would be decadent and amazing. I like the taste of carob.

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You can add coconut on top or anything really! Goji berries? Hemp seeds? Even sprinkles - if it gets your child to try a new food - why not?

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