This Chocolate Sea Moss pudding is velvety, rich, and delicious and is sugar-free, dairy-free, and whole foods plant-based.
What’s more, this vegan chocolate pudding is made with nutrient-rich sea moss (read on).
This is the second post in my sea moss recipes series. The first recipe in this series was Fudgy Sea Moss Bars, which you can find here.
Today’s Chocolate Sea Moss Pudding is even quicker to prep. Just one short step to pre-soak the freeze-dried moss, and then you are ready to blend – and dig in!
Sea Moss Benefits
Sea Moss is packed with 92 of the 102 essential minerals your body needs for optimal health. Read more in this post.
In addition to supporting gut, immune, and thyroid health, sea moss is also rich in the amino acids that are essential for collagen production. p.s. I’m developing a free plant-based collagen guide – if you want “in” on that, subscribe to my newsletter here.
Sea moss has become part of my daily routine. I use the freeze-dried moss, and don’t mind taking it straight up in water, tea, or juice. Sometimes I stir it into a sauce or pudding. Or, sometimes I make a pudding with it – like this vegan chocolate pudding.
Survival Moss makes it easy for you to get sea moss into your diet! So go pick some up, and use code DREENA for 10% off. Get some chaga while you’re there to make immune-boosting tea (I drink it daily).
Chocolate Sea Moss Pudding Ingredients
You don’t need fresh sea moss gel to make this pudding. Most sea moss blends use sea moss gel. But sea moss gel can be expensive to source because it is perishable.
Instead, I use the Survival Moss freeze-dried product, just rehydrating it before blending. Which means you can make this pudding anywhere, anytime – because freeze-dried sea moss is not perishable.
The other ingredients in this pudding are staples you will have in your kitchen. The ingredients are:
- freeze-dried sea moss (soaked briefly in boiled water to rehydrate)
- plant-based milk of choice
- pitted dates to naturally sweeten
- cocoa powder
- avocado or nut butter (or chocolate tahini!) for lusciousness
- vanilla extract
- touch of salt to enhance flavors
Chocolate Sea Moss Pudding Recipe
Let’s get to this delicious chocolate pudding!
You will need a high-speed blender for this pudding to ensure it blends very smooth and velvety. Soaking the sea moss first also helps, so don’t skip this step.
If your blender jar is very large, you may need to double the batch – which isn’t the worst thing. 😉
Finally, this recipe keeps in the fridge for 4-5 days in jar or other airtight container. It likely won’t last that long!
I hope you enjoy the recipe, please share in the comments.
x Dreena
Sea Moss Chocolate Pudding
Instructions
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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.
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After soaking, add the remaining ingredients to a high-speed blender (starting with 2/3 cup of the milk) and puree.
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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.
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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
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.
