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Graveyard Pots, Dark Chocolate Pudding (raw, vegan, gluten-free)

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I made these little morsels for our Halloween Party. They were devilishly good! I will post the recipe below but be warned: These are not for the faint-hearted….these are for those who are true chocolate lovers.

They lean more to the taste of dark chocolate than a milk chocolate and they are very rich! But trust me, they went like hot cakes.

This recipe came from James Russel who has amazing  recipe ebooks. He of course didn’t call them Graveyard Pots.  One tip on this recipe, DO NOT make a double batch.  It is very thick and your blender, even if it is a Vita-Mix, will only handle one batch at a time.

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue

Ingredients:

  • 1/2 cup Irish moss gel or kelp paste
  • 1/2 cup raw agave nectar
  • 1/4 cup water
  • 2 tsp lemon juice
  • 1/2 tsp tamari
  • 1 tsp vanilla extract
  • 1 cup raw cashews, soaked
  • Small handful blueberries
  • 3/4 cup raw cacao powder
  • Pinch Himalayan pink salt

Preparation:

  1. In a high-powdered blender combine the Irish moss or kelp paste, agave, water, lemon juice, tamari, vanilla, cashews, blueberries, cacao powder and salt.  Blend until creamy smooth.
  2. Pour into individual pots/cups.  I found 3 oz cups at Target.  These are the perfect size giving your guests just enough to satisfy them.

3 thoughts on “Graveyard Pots, Dark Chocolate Pudding (raw, vegan, gluten-free)

  1. Laura says:

    I am experimenting with irish moss and I noticed in another post that you said that using irish moss helps lessen the amount of nuts you use. If I have a nut-based, raw dessert that does not have irish moss as an ingredient, what is the substitution ratio, nuts to irish moss?

    • amie-sue says:

      Hello Laura,

      It’s hard to say because it will depend on the type of dessert it is… the overall texture and tastes that are expected. I don’t have a substation ratio that blankets all recipes. If I were to experiment with a recipe I would maybe start by reducing the nuts by 1/4 , adding the Irish moss in its place.

      Have a wonderful weekend! amie sue

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