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Carob Creme
From
THE WILD VEGETARIAN COOKBOOK

The best way to use carob as a substitute for chocolate is to sweeten it and include complementary flavors. This wild-seasoned, rich, healthful pudding can also be used in other recipes, such as parfaits, ice cream toppings, and icings.
1/2 cup pitted dates
One 19-ounce package silken tofu, well drained
1/2 cup carob powder
1 tablespoon vegetable glycerin, honey, barley malt, or rice syrup
2 teaspoons vanilla extract
1 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup
1 teaspoon dried wild spearmint or other mint, finely crumbled
1/2 teaspoon common spicebush berries, finely chopped
1/4 teaspoon freshly ground cloves
1/2 cup carob chips

1. Place all the ingredients, except the carob chips, in a food processor and process until smooth, or chop the spicebush berries very fine by hand and purée them with the other ingredients with a whisk.

2. Mix in the carob chips.

3. Chill Carob Creme completely before serving.

Carob Creme will keep, tightly covered, in the refrigerator for 1 week.
Makes 3 cups

Preparation Time 10 minutes
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