Carob-Chocolate Pudding


1 c almond milk
6 tablesp. irisch moos paste
1 ½ c almond milk
½ c dates
2 teasp. agave sirup or coconut sirup
5 tablesp. carob
⅛ teasp. salt
½ teasp. vanilla powder
3 teasp. sunflower lecithin
4 tablesp. coconut oil, melted 


1. Blend 1 c almond milk and irish moss paste until you get a smooth paste.
2. Add remaining almond milk, dates, sweetener, carob, salt, vanilla powder and blend thoroughly.
3. Lastly add sunflower lecithin, coconut oil and blend again.
4. Pour into a pudding mould that has been rinsed with cold water and let harden in the fridge.
5. Decorate to your likening with fruit sauce and fruit. 

To make the Irish Moss Paste:

1. Rinse 100g Irish Moss very thoroughly and soak for about 5 h.
2. Rinse once more.
3. Blend with 1 1/2 c water until a smooth paste forms.
4. Keeps well in the fridge up to 3 weeks.