Non Dairy Carob and Pistachio Pudding with Apricot Sauce Recipe
Summary
Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings8
Interest GroupEveryday
Ingredients
| Firm tofu | 8 Ounce, drained | |
| Carob powder | 1 Ounce | |
| Pistachio nuts | 2 Tablespoon, chopped | |
| Raw cane granulated sugar - 4 ounces | ||
| Apricots | 1 Can (10oz) (For the Apricot Sauce:) | |
| Arrowroot | 1 Teaspoon (For the Apricot Sauce:) | |
Directions
MAKING
1) In a blender, mash the tofu until smooth.
2) To this, add the carob and most of the nuts.
3) Blend until the nuts are chopped coarsely.
4) In a glass measuring jug, stir in the sugar and 2 tablespoons of water.
5) On full power, cook for 1 minute or until the sugar is dissolved. Stir well.
6) Then, continue to cook for a minute more or until the mix starts boiling.
7) Cook again for 1 minute until a syrup forms.
8) Into the carob mix, add the syrup.
9) Into a small pie dish, spoon this mixture.
10) On full power, cook for 1 minute.
11) On top, sprinkle the reserved nuts and let cool.
12) Then, keep in the refrigerator for 2 to 3 hours until chilled thoroughly.
13) Meanwhile, prepare the sauce by blending the apricots and the juice with the arrowroot until smooth.
14) Into a bowl, pour this puree and on full power, cook for 2 to 3 minutes, or until thick.
SERVING
15) To serve, cut the pudding into wedges. Then, serve immediately with the apricot sauce.
1) In a blender, mash the tofu until smooth.
2) To this, add the carob and most of the nuts.
3) Blend until the nuts are chopped coarsely.
4) In a glass measuring jug, stir in the sugar and 2 tablespoons of water.
5) On full power, cook for 1 minute or until the sugar is dissolved. Stir well.
6) Then, continue to cook for a minute more or until the mix starts boiling.
7) Cook again for 1 minute until a syrup forms.
8) Into the carob mix, add the syrup.
9) Into a small pie dish, spoon this mixture.
10) On full power, cook for 1 minute.
11) On top, sprinkle the reserved nuts and let cool.
12) Then, keep in the refrigerator for 2 to 3 hours until chilled thoroughly.
13) Meanwhile, prepare the sauce by blending the apricots and the juice with the arrowroot until smooth.
14) Into a bowl, pour this puree and on full power, cook for 2 to 3 minutes, or until thick.
SERVING
15) To serve, cut the pudding into wedges. Then, serve immediately with the apricot sauce.
Chef
