This is a low-sugar treat your children will love and you won’t feel guilty about.
Soak Brazil nuts several hours. Drain and rinse.
Blend soaked nuts in 1 ½ cups water for 90 seconds or until very smooth, in a high-speed blender.
Add remaining ingredients and blend on high until creamy.
How to Use Irish Moss Gel: Keep the dry moss refrigerated in a sealed bag or jar. Soak a handful in a quart jar full of water for 3-5 hours on the counter. Drain and rinse well (you may have to pick out bits of shell/sand). Blend ¼ cup soaked, packed Irish Moss, with 1 cup filtered water until smooth. Store in fridge in a glass jar for up to 2 weeks. Use in potatoes, gravy, ice creams, puddings, etc.