Power puddings and smoothie bowls are staples in our house all year long. When Virginia summers call for something even cooler the answer is simple: pops! The pudding pops below are a great way to use up ripe avocados. Why carob? I started using this alternative since the raw cacao I buy contains theobromine, a stimulant I enjoy in the morning but not so much at night (also T never needs extra stimulation so carob is great for him!). It has a natural sweetness and requires less additional sweetener than raw cocao or cocoa powder when used in recipes. Maca is very nourishing and has a positive effect on hormonal balance. Its flavor profile is often described as a cross between malt and caramel which blends nicely with chocolate, or chocolate-like carob.
Carob Pudding Pops
1/2 cup carob powder (or cocoa powder)
1/2 cup unsweetened plant milk (I like organic unsweetened soy milk)
2 tsp vanilla extract
2 ripe avocados
Sweetener to taste (I use 3 drops liquid stevia but maple syrup would also work)
1 tbsp maca powder (optional)
Blend all ingredients in food processor or high powered blender until very smooth. Pour into popsicle molds and freeze for at least 6 hours.