Carob Pie

Carob Crust

3/4 cup almond meal

1/4 cup carob powder

6 Medjool dates, pitted and chopped

1 tsp. vanilla

Carob Pudding

12 Medjool dates, pitted and chopped

3 cups almond milk

1 tsp. vanilla

1/3 cup carob powder

1/4 cup cornstarch


To Make the Crust

1 Combine almond meal, 1/4 cup carob powder, 6 chopped dates, and 1 tsp. vanilla in a food processor until mixture adheres together.

2 Spray 9" pie pan with cooking spray.

3 Press almond date mixture into pie pan.

4 Bake at 350º F for 10 minutes. Cool.

To Make the Pudding

1 Using a blender, puree 12 chopped dates, almond milk, 1 tsp. vanilla, 1/3 cup carob powder and cornstarch until smooth.

2 Pour into top of double boiler and cook for about 10 minutes, stirring constantly, until the pudding is thick.

3 Pour pudding into a bowl and cover surface with plastic wrap so a crust doesn’t form on the top as the pudding cools.

To Make the Pie

1 When pudding and crust have cooled, pour pudding into crust.

2 Refrigerate for several hours before serving.

Servings: 8

Oven Temperature: 350°F

Preparation Time: 20 minutes

Cooking Time: 20 minutes