Chocolate pudding with Irish moss

A very powerful dessert for your metabolism
Serves: 4


65g cocao powder
150ml coconut milk
30ml/2tbsp coconut oil, melted
65g Irish moss seaweed
4 tbsp maple syrup
6ml/1 teaspoon pure vanilla extract


1) Make a puree with the Irish moss seaweed by soaking it in cold water, overnight in the fridge, making sure it is covered,
2) The next day drain and rinse thoroughly to remove and sand or rocks.
3) Put into a blender with 120ml water and blitz until smooth.
4) Mix 120g Irish Moss puree with the remaining ingredients in a blender and blitz until very smooth.
5) Pour into individual glasses, and refrigerate for at least 3 hours until the pudding is set.