Sea Moss Chocolate Pudding
Servings 2 -3
Ingredients
- 1/4 cup sea moss powder use code DREENA for 10% off (see note)
- 1/3 cup boiled water to soak sea moss
- 3/4 cup cup plant-based milk see note
- 1/2 cup lightly packed pitted dates see note
- 3 tbsp cocoa powder see note
- 1/4 cup cubed avocado or 1 - 1 1/2 tbsp nut butter or Soom chocolate tahini see note if using chocolate tahini
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
- First boil water to soak the sea moss. Place sea moss in a bowl (or in blender jar). Cover with the boiled water and let sit for about 10 minutes.
- After soaking, add the remaining ingredients to a high-speed blender (starting with 2/3 cup of the milk) and puree.
- You may need to stop to scrape down the blender a couple of times. As it’s coming together, add the reconsituted sea moss (it will be gel-like) and blend. If it’s too thick and not blending, add the remaining milk.
- Blend until fully smooth. Taste, and add extra sweetener if desired, or milk if desired (note that the pudding will thicken a little more with refrigeration).
Notes
Sea Moss Note: Use freeze-dried sea moss in this recipe. You can source it from Survival Moss, using code DREENA for 10% off.
Milk Note: Any milk can be used. Note that fuller-bodied milk like cashew or soy will produce a creamier pudding. I find 1 cup is usually enough milk, however, you can add another 1-2 tbsp to thin if you like, and depending on the moisture in the dates.
Dates Note: Moistness of dates varies greatly by brand. If your dates are quite dry, first soak them in hot water, then drain off the water to blend. Always double-check your “pitted” dates! I often find pits in packages labelled ‘pitted’, which a high-speed blender will start to break down in your pudding. Squish the dates between your fingers, or slice in half to check.
Chocolate Tahini Note: If using the Soom Salted Chocolate Tahini, reduce the salt to just 1/8 tsp and then adjust to taste after blending.