Raw Cacao Pudding
- Course/Dish: Puddings
- Meals: Breakfast, Snack
- Main Ingredient: Chocolate, Seaweed, Cashews, Almonds, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 4
Ladies and gentlemen, get those strawberries washed and ready for dipping! This recipe by Gena Hemshaw makes a great dip for berries but can also be eaten with a spoon for a truly decadent experience. Irish moss gel is used to whip this pudding up into a lightweight delight, while truly raw cacao powder combines with cashews, almond milk and dates to create rich creamy depth and sweetness.
3/4 cup *Irish moss gel
1/4 cup cashews
5 pitted medjool dates
3 tbsp raw cacao powder (substitute 4 tbsp regular cocoa powder–it’s less strong)
1 1/2 cups almond milk, plus extra as needed
*Irish Moss Gel
1 cup (or about 2 oz) of Irish moss
1) Blend all ingredients together in a high speed blender. Start with 1 1/2 cups almond milk and take it from there: this is a kitchen intuition recipe, which means that I can’t tell you for sure how much liquid you’ll need. As soon as you have the texture you want, stop adding!
*Irish Moss Gel
2) Place Irish moss in fresh, cold water, and soak overnight (you can do this in your fridge).
3) In the morning, rinse the Irish Moss and place it in your Vitamix or blender with 1 1/2 cups fresh water. Blend well. At first, the moss will seem to simply get broken up in the water, but as you continue blending, it will start to gelatinize in the water and become thick. It’ll even be hard to blend, but you can use your plunger attachment to help you. Once you have a thick, uniform “gel,” stop and place the gel into an airtight container. It will keep for a week in the fridge, or you can use it right away.