Most days, a few hours after dinner, I tend to crave chocolate for dessert. Days where we eat an early dinner, we crave more than desserts. To avoid overeating and to stick to something healthier and satisfying, I usually will have these chocolate chia mousse in the fridge.
This Chocolate Chia Mousse is refined sugar-free, dairy-free, and packed with protein and nutrients.
I accidentally made this mousse one day when trying to see how I could enjoy chia seed pudding. Chia seed pudding is very satisfying, but I could never get past the texture. It was too “gummy” for me to eat. I would maybe eat 2-4 spoonfuls and then would have to put the rest in the fridge for another time. One day I decided to blend the chia seed pudding to see if tasted more enjoyable, and wow, was I amazed.
The texture after blending chia seed pudding resembles a mousse or parfait. I’ve made multiple flavors, and this one is my favorite for those chocolate-craving nights. It can also be enjoyed for breakfast, or even as a snack to hold you over until dinnertime.
I topped this mousse with coconut whip cream, pomegranate seeds, and toasted coconut flakes. I have previously topped with fresh strawberries or raspberries. You can’t go wrong, so pick your favorite fruit and top away before enjoying.
I hope you all love this vegan alternative to chocolate mousse!
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to capture a photo and tag #eatlovenamaste on Instagram!
Chocolate Chia Mouse
This Chocolate Chia Mousse is refined sugar-free, dairy-free, and packed with protein and nutrients. Perfect for dessert, or a decadent snack.
- 1/2 cup chia seeds
- 2 1/4 cups nut milk almond or cashew
- 1 tsp vanilla extract or sub vanilla bean powder
- 1/2 tsp salt
- 1/3 cup pure maple syrup
- 1/4 cup cacao powder or unsweetened cocoa powder
Sift the cacao powder over a glass bowl to remove clumps. Whisk in the salt, vanilla extract, maple syrup, cacao powder, and 2 cups nut milk.
Add the chia seeds to the bowl and whisk to combine. Cover and refrigerate for 1.5 hours until the chia seeds have absorbed the liquid.
Add Chia Pudding to a blender and add 1/4 cup nut milk. Blend until smooth and thick.
** Taste the mixture to see if it's to your liking. If you want more of a chocolate flavor, add 1 tbsp at a time. If you need more vanilla flavor, add 1/4 tsp more. If you want more sweetness, add 1/2 tbsp of maple syrup at a time.
Transfer the mousse to serving dishes and refrigerate for 2 hours to overnight. Serve with preferred toppings: pomegranate seeds, coconut whip cream, cacao nibs, and coconut flakes.
Leftovers can be stored in the refrigerator for up to 1 week.