Chocolate mousse, three ways
Hello again! I thought that it would be a good idea to share something sweet. Who doesn't love sweet things? Especially sweet things that happen to be pretty good for you. I love dessert. I also love to share desserts - there is something about making a pretty and delicious treat for others that lets them know they are special to you.
This dessert begins with a simple mousse. It's a creamy pudding that is full of good stuff, and comes together super quick with the exception of soaking time for the chia seeds. If you whisk your chia seeds into coconut water before bed though, you could make this and eat it for breakfast (do you eat dessert for breakfast too?). Or, you could spend a few minutes in the afternoon and then finish up in time to have a healthy dessert just a few hours later. Because you're probably much more reasonable than I am when it comes to not eating dessert for breakfast.
To make this just a little bit fancier, you can make coconut whipped topping. I can't remember when I first saw coconut whip, or who the genius was who thought that full fat coconut milk would make a convincing substitute for dairy whipping cream, but it's seriously good and takes this simple pudding to the next level. I tend to have a couple cans of coconut milk in the back of my fridge, just in case.
Finally, a third way to serve and enjoy this tasty mousse is as the filling of a little raw tart. You could, of course, add coconut whip too and have a dessert worthy of company (or, something totally special to devour by yourself because everyone deserves that!).
So, three possible treats that begin with one superfood-packed pudding. I'd love to know if you try them!
Superfood Chia Chocolate Mousse (gluten free, vegan, high raw, nut-free option)
Note: If you've visited this recipe before, you may notice a change in the amount of chia seeds called for. I realized that I had mixed up my notes and have adjusted the recipe as written below to reflect the proper amount.
1 c coconut water
3-4 tbsp chia seeds (use 4 for a firmer pudding)
3 tbsp raw cacao powder
2 tsp maca powder
2 tsp raw lacuma powder
3 tbsp coconut sugar
1-2 tsp maple syrup, depending on preference for a sweeter pudding
2 tbsp raw almond butter (you could substitute with tahini to make this nut-free)
1 tbsp coconut oil
a tiny pinch of salt
The evening before, or a minimum of 4 hours before you plan to eat this, whisk the chia seeds into 1 c coconut water. After 10 minutes, whisk again so that the seeds aren't settling to the bottom. Put in the fridge for at least 4 hours so that the chia absorbs the coconut water and expand - it will become a very thick mixture.
Once chia seeds have soaked in the coconut water, mix once more and then pour the mixture into a blender. Add remaining ingredients, and blend until smooth and creamy. You may need to stop and use a spatula to push the mixture towards the blade to ensure that everything is integrated well. Transfer the mixture into a bowl and allow to sit for 10 minutes before eating.
Coconut Whip (gluten free, vegan)
1 can full-fat coconut milk, refrigerated overnight (I like Thai Kitchens brand)
1 tbsp maple syrup
a pinch of vanilla powder, or a splash of vanilla extract
Carefully open the can of coconut milk and scoop the solid white milk that collects at the top into a bowl deep enough to use beaters, leaving the water for another use. Add maple syrup and vanilla powder. Using a hand mixer, blend on medium until fully combined - this will come together very quickly.
Top pudding with coconut whip, and enjoy!
Walnut & Sunflower Seed Tart Crust (gluten free, vegan, raw, nut-free option)
per crust, for a 4" tart mold
2 tbsp raw walnuts (or, use pepitas, hemp seeds, or more sunflower seeds to make nut-free)
2 tbsp raw sunflower seeds
1/8 tsp vanilla extract
2 medjool dates, pitted
1/2 tsp coconut oil
Add walnuts and sunflower seeds to the bowl of a mini food processor, and pulse a few times to break down. Add vanilla, pitted dates, and coconut oil and process until mixture sticks together when pinched but pieces of nuts and seeds remain, for crunch. Press the mixture into a 4" tart dish with a removable bottom. Place prepared crust in freezer until ready to use, which will help set the shape and make the crust easier to remove from the mold. Fill with mousse when ready to serve. Top tart with coconut whip for something extra delicious!
I would love to hear from you! Please leave a comment below.