Use millet as a base for making a creamy carob-chocolate pudding. Carob-Chocolate Millet Pudding Ingredients 1 carton unsweetened Chocolate Almond Milk 1 cup organic millet 3 tablespoons carob powder 2 tablespoons tapioca starch 2 tablespoons maple syrup 1 teaspoon vanilla
Use millet as a base for making a creamy carob-chocolate pudding.
Carob-Chocolate Millet Pudding
Ingredients
1 carton unsweetened Chocolate Almond Milk
1 cup organic millet
3 tablespoons carob powder
2 tablespoons tapioca starch
2 tablespoons maple syrup
1 teaspoon vanilla butterscotch extract
1/10 to 1/8 teaspoon pure Stevia powder (or to taste)
2 tablespoons chocolate rice protein powder (optional)
Cook millet in two cups unsweetened chocolate almond milk for 20 minutes on simmer. When cooked the millet becomes soft. Place millet in a blender with two more cups unsweetened chocolate almond milk (or rest of carton), carob powder, Stevia, tapioca starch, maple syrup and extract of choice. If using protein, add and blend until smooth.
Place mixture back in saucepan and simmer until it begins to bubble (as Tapioca starch thickens stir continuously.
Blend mixture once more for a creamier texture, being careful, as mixture is hot. Then place in container to cool in refrigerator.
To serve, top with your favorite fruit.
Notes: This recipe is very adaptable using vanilla almond milk, and other types of flavorings like cinnamon or pumpkin pie spices.
Substitute alternative sweeteners if Stevia is not preferred.
