Serves: 2
Total Calories: 107
Yield: 1 cup
Equipment:
measuring spoons
measuring cups
food processor
rubber spatula
Put all the ingredients in a food processor fitted with the S-blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Carob Pudding will keep for 3 days.
This carob pudding recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.
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