Carob Cherry Pudding: two layers, set slowly, worth the wait

The version of this dessert usually called a chocolate covered cherry uses cocoa, and cocoa sits outside AIP. Carob is the honest, whole-food swap, and this pudding earns its place on its own terms.

2 layers, each set with gelatin. Gelatin is a source of glycine and the building blocks of collagen, which are involved in supporting the gut lining. Cherries bring their deep color and a dose of antioxidants. The carob and coconut milk layer on top is creamy and gentle, sweetened with a light hand of honey.

Almost all the time here is the fridge. Set the cherry layer, let it firm, pour the carob over, let it firm again. There is no rush. The patience is the recipe.

Ingredients

For the cherry layer:

• 3 ounces gelatin
• 1 cup boiling water
• 2 cups cherry juice
• 20 cherries, pitted and chopped (fresh or frozen)

For the carob layer:

• coconut milk
• gelatin
• cold water
• carob powder
• honey

Method

Dissolve the gelatin in the boiling water, then stir in the cold cherry juice and let it cool to room temperature.

Divide the cherry mixture between six glasses, add the chopped cherries, and refrigerate for about 2 hours, until firm.

For the top layer, bloom the gelatin on the coconut milk in a saucepan, then stir in the cold water, followed by the carob and honey, until smooth. Heat to a simmer while stirring, then cool to room temperature.

Pour the carob mixture over the set cherry layer and refrigerate for at least 1 more hour. Garnish with cherry slices before serving.

*Adapted from a-clean-plate*