Makes ~26oz. Of chocolate pudding. Good for 7-10 days.
INGREDIENTS:- 1 can coconut milk (full fat, don’t use “simple”)
- 180 g (~3 handfuls) celebrational cacao 100%
- 120 g maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 oz. Hot water or tea
- 2 tsp chaga extract (Optional)
- 2 tsp lions mane extract (Optional)
- 2 tsp Reishi extract (Optional)
DIRECTIONS:
- In a blender, add coconut milk, celebrational cacao, maple syrup, vanilla extract, and cinnamon.
- Blend by increasing frequency slowly, until highest setting is achieved.
- Keep blending until outside of blender container is warm to touch then stop blender.
- Add 1 oz hot water or tea of choice (we like to use chai tea). Blend on high for 30 seconds.
- Pour into small glasses (shot glasses or small ball jars), or ramekins.
- Keep uncovered in the fridge for 3+ hours or overnight.
- Once the S’moose texture is set, cover the top and keep in the fridge.
Suggested Methods of Enjoyment:
Eat it with your favorite spoon.
Add to yogurt.
Blend with hot tea or milk of choice for a hot cocoa.
Use as a dip for slices of fruit (dried or fresh)
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