Arrabawn Recipes

Dark Golden Carrageen Cups


Using a 70% minimum dark chocolate gives a bitter antioxidant chocolate flavour to this dessert. The carrageen not only sets the cups but this nutrient dense native irish seaweed is a natural expectorant to treat coughs. It is packed with viamins A and B12, iodine, sulphur, magnesium and lots of other nutrients.


600ml Arrabawn Skim Plus
20g Carrageen Moss
25g Organic sugar/xylitol
115g Dark Chocolate
Olive oil for brushing

  1. Pour the milk, carrageen and sweetener in a heavy saucepan.Bring to the boil.
  2. Reduce heat and simmer for 15 minutes.
  3. Chop up the chocolate finely. Remove the pot from the heat and stir in the chocolate pieces and stir in until melted through.
  4. Strain the mix through a fine strainer.
  5. Very lightly grease 4 teacups with the olive oil and pour in the chocolate mix. Chill until set.
  6. To demould put some hot water in a bowl and dip the cups in for 5 seconds, place your serving bowl over the cup and turn it over quickly.
  7. I like to serve mine with orange segments or roasted half pear, whipped cream and chocolate shavings. Enjoy.

Happy health.
Tara Canning
087 9074701