A light and sweet ending to any meal, this pudding is a great option if you can’t eat dairy. It’s no-bake too, making it easy to whip up on hot summer days. Garnish with blueberries, raspberries, chocolate powder, and mint leaves for added flavor.


  • ½ Cup Irish Moss seaweed puree
  • 1 Cup Unsweetened almond, soy, or coconut milk
  • 1 Teaspoon Pure vanilla extract
  • ½ Cup Cacao powder
  • 1/3 Cup Agave nectar or raw honey
  • ¼ Cup Coconut oil, melted


Step 1:

To make Irish Moss puree, soak ½ cup dry Irish Moss seaweed in enough cool water to cover. Refrigerate for at least 8 hours.

Step 2:

Drain and rinse the Irish Moss in cool water, removing any sand or rocks by rubbing with your fingers.

Step 3:

Chop roughly and combine in a blender with ½ cup cool water. Puree until smooth and pour into a bowl. At this point you can refrigerate the Irish Moss puree in an airtight glass jar for up to 1 week.

Step 4:

Combine ½ cup Irish Moss puree with the remaining ingredients in a blender and blend until very smooth.

Step 5:

Pour into individual glasses, ramekins or cups and refrigerate for at least 3 hours until the pudding is set.