I usually advise people not to compare carob to chocolate because the two tastes are quite distinct. But in this rich pudding, you may find that you like carob even better than chocolate. Originally from the Mediterranean, carob was brought to the United States by Spanish missionaries. It grows in the drier parts of the west, including Arizona and California, so it doesn’t have to make the same long, fuel-guzzling trip to us that its tropical nemesis chocolate does.

Ingredients

　　2 ripe avocados

　　6 tablespoons unsweetened carob powder

　　1/2 cup plus 2 tablespoons maple syrup

　　3 tablespoons freshly squeezed lemon juice

　　2 teaspoons vanilla extract

　　1/4 teaspoon salt

　　1/8 teaspoon ground nutmeg

　　1 ripe banana (optional)

　　1/4 cup chopped nuts (optional)

Step 1

Step 2

　　Lucid Food