Carob Pudding & Dandelion Root Espresso
For the pudding:
Mix all ingredients together in a food processor or blender based on taste and desired consistency.
Garnish with topping of your choice.
For the espresso:
Simply grind the dandelion root in a blender and add the powder to an espresso maker or French press.
Heat the non-dairy milk and mix together as you would any latte/cortado.
240g/2 cups carob powder/flour
2-4 tbsp. tahini
natural sweetener (optional)
crushed cardamom (optional)
non-dairy milk of choice
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find out the inspiration behind this recipe by clicking the link below.
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