Medicinal Chocolate Pudding
- Author: Stephanie Dodier
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- 1 cup Irish Moss seaweed puree
- 3 cups Unsweetened almond or coconut milk
- 2 tsp. Pure vanilla extract
- ½ cup Cacao powder
- 1/3 cup of raw honey, maple syrup or 12 drops of glycerine-free Stevia
- ¼ cup Coconut oil
- To make Irish Moss puree, soak ½ cup dry Irish Moss seaweed in enough cool water to cover. Refrigerate for at least 8 hours.
- Drain and rinse the Irish Moss in cool water, removing any sand or rocks by rubbing with your fingers.
- Chop roughly and combine in a blender with ½ cup cool water. Puree until smooth and pour into a bowl. At this point you can refrigerate the Irish Moss puree in an airtight glass jar for up to 3 weeks.
- Combine 1 cup Irish Moss puree with the remaining ingredients in a blender and blend until very smooth.
- Pour into individual, small mason jars, ramekins or cups and refrigerate for at least 3 hours until the pudding is set. You can sprinkle coconut flakes or add berries when it is ready.
- Enjoy!
