1 cup sea moss gel
1 cup brazil nuts | soaked
1 cup vegetable stock
2 tsp sea salt
1 tsp onion powder
3 tbsp chickpea flour | dissolved in ¼ cup spring water
¼ cup key lime juice
2 tbsp butternut squash | boiled and mashed
In a blender, add all the ingredients and blend.
Transfer to a pot, turn heat to medium and cook for 6 to 10 minutes, mixing often until thickened. Immediately pour into a glass dish greased with avocado oil. Let it cool, then enjoy!