I was attempting to make homemade carob covered almonds yesterday and ended up with a pudding that can also be used as an icing. Mistakes are sometimes a new creative recipe. I do limit my use of oil so this is an occasional treat, but quite good for instant pudding.
3/4 cup coconut oil
2 cups almond milk
2 tablespoons carob powder
4 medjool dates
Blend ingredients in blender I used my vitamix which gives it a creamy pudding consistency. Then I added it to a serving glass and refrigerated for 30 minutes which helped it to set a bit. By fiddling around with measurements it can be made thicker to be an icing.