Directions:
Place the moss into a straining bowl. Take the bowl outside and completely rinse the sand and debris out of the moss. Do this several times until the moss is clean. Bring it back into the kitchen and place it in a large bowl. Cover the Irish moss with filtered water. Let sit for 1 hour. Drain it and repeat the procedure 2 more times. When the water runs clear, place it into a glass air tight container. Fill it with filtered water and place it into the refrigerator for 24 hours. Remove it from the refrigerator and place it into a strainer. Rinse it again with filtered water. The expanded moss should measure 4 cups. Place it into a Vitamix and add 1 cup of filtered water. Blend it until creamy smooth. Test it by hand to make sure there is no grittiness. Place it into a mason jar with a plastic lid and put it into the refrigerator. Take some masking tape and mark the date on the jar. It will last for 2 weeks in the refrigerator.

Note: You will have Irish moss left over from this recipe. Use it in smoothies, cheeses, facials, or however you choose. I love it for all of its wonderful properties.

Fresh Coconut Milk
Coconut Milk Ingredients:
1 Thai Young Coconut

Directions:
The coconut will have a pointed top. Take a meat cleaver and shave the outer husk off of the top, exposing the inner shell. Take the corner of the meat cleaver toward the handle and tap the exposed coconut shell, going around in a circle. This will make a lid on the top that you can pry open. Pour the coconut water into a Vitamix using a strainer. Take the coconut in one hand and use a large spoon to scrape the coconut meat out of the shell with the other hand. Clean the meat of any brown bits of coconut shell or skin. Add the cleaned meat to the Vitamix. Blend on high until smooth. I suggest straining it once more to ensure smoothness, making sure all pulp is gone.

Almond Flan
Almond Flan Ingredients:
1 cup Irish Moss Paste
1 cup fresh coconut milk
1 cup alive organic almond butter (Living Tree Community Foods)
10 drops Almond Medicine Flower extract
1 tsp. cinnamon powder
1 tsp. vanilla powder (Living Tree Community Foods)
¼ tsp. pink Himalayan salt
¼ tsp. fresh grated turmeric (mandolin grater)
½ tsp. Pure Yacon Syrup Gold
¼ tsp. raw mesquite powder
½ cup organic maple syrup
¼ cup organic melted coconut oil
2 tbsp. sunflower lecithin powder

Directions:
Place the Irish moss, coconut milk, almond butter, vanilla powder, salt, turmeric, yacon syrup, and mesquite powder into a Vitamix. Use a tamper to blend on low first. Turn it to medium and then high and blend until it is creamy smooth. Turn the blender on low and add the coconut oil. Blend it in until evenly incorporated. Add the lecithin and blend in evenly. Do not over blend. Take two star shaped molds with removable bottoms. The molds are 2 1/2” X 7”. Coat the inside of the molds with coconut oil. Pour the flan into the molds and flatten the tops with an angled spatula. Cover the molds and set them in the refrigerator overnight.

Almond Brittle
Ingredients:
1 cup soaked and dehydrated organic almonds
¼ tsp. pink Himalayan salt
¼ cup organic maple syrup
10 drops caramel Medicine Flower extract
¼ tsp. raw mesquite powder
¼ tsp cinnamon powder

​Directions:
Place all of the ingredients in a Breville food processor. Pulse until the almonds are broken up into small pieces. Refer to the video. Place the mixture onto a dehydrator tray with a teflex sheet. Flatten the brittle out on the sheet with a spatula. Place a teflex sheet over the top of the flattened brittle. Take a rolling pin and roll it out flat. Remove the top sheet and make the sides square with an angled spatula. Place the tray into the dehydrator at 115 degrees for 4 hours. Remove it from the dehydrator and flip it over onto another dehydrator tray with a teflex sheet. Continue dehydrating for 4 more hours.

Assembly:
Note: You will need 6 tbsp. of Yakon syrup for decoration. 2 mint florets will be needed for garnish.
Remove the flan from the refrigerator. Take a thin knife and go between the flan and the sides of the molds. Flip the mold over onto a decorative plate. The mold will be upside down on the plate. Stabilize the side of the mold with one and gently push the removable bottom away with the other hand while lifting the mold away from the flan. Take a Mercer 25602 plating brush and make a circle on the top of the flan. Go all the way around the sides as well. Refer to the video. Take a Mercer M35143 plating spoon and pour some Yakon syrup into it. Drizzle the syrup around the top outside edge of the flan. It will naturally drizzle down the sides. Drizzle some syrup onto each point of the star. Refer to the video. Break a piece of almond brittle off and place it flat on top of the flan. Drizzle some syrup on one end of the brittle. Refer to video. Place a mint floret in the center top of the flan. Repeat the procedure for the other flan.

Will last covered in the refrigerator 3 to 4 days.