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Vegan Chocolate Chia Mousse Recipe - Chocolate chia mousse: master this creamy, dairy-free dessert with just 6 simple ingredients. Perfect for a healthy, satisf

Vegan Chocolate Chia Mousse Recipe

Chocolate chia mousse: master this creamy, dairy-free dessert with just 6 simple ingredients. Perfect for a healthy, satisfying treat any time.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • 3/4 cup chia seeds
  • 2 1/4 cups nut milk
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/3 cup real maple syrup (for mousse)
  • 1 teaspoon vanilla extract (for mousse)
  • 1/2 teaspoon flakey sea salt
  • 1 can (14 ounces) unsweetened coconut cream
  • 2 tablespoons real maple syrup (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Dried roses and cacao nibs, for serving (optional)

Method
 

  1. In a bowl, whisk together the chia seeds, nut milk, cacao powder, 1/3 cup maple syrup, 1 teaspoon vanilla extract, and flakey sea salt. Cover and place in the fridge for 2 hours or up to overnight.
  2. Transfer the chilled chia seed mix to a blender and blend on high power until smooth and creamy. Scrape down the sides once or twice. Taste and add more maple syrup if desired. Spoon the mousse into 6 serving bowls. Cover and chill for another 2 hours or overnight.
  3. To make the coconut cream topping, tip the can of unsweetened coconut cream upside down and pour out the coconut water. Scoop out the thick coconut cream and add it to a mixing bowl with 2 tablespoons maple syrup and 1/2 teaspoon vanilla extract. Using an electric mixer, whip the cream until combined and fluffy.
  4. Serve the chocolate chia mousse topped with the whipped coconut cream. If desired, garnish with dried roses and cacao nibs.

Video

Notes

- For the creamiest chocolate chia mousse, ensure your chia seed mixture soaks long enough for the seeds to fully expand before blending. Overnight in the fridge is ideal. I found that blending for a full 2-3 minutes, scraping down the sides, was key to eliminating any grainy texture.
- When whipping coconut cream, use only the thick, solid cream from a chilled can. Discard any liquid coconut water. If the cream doesn't whip well, try chilling your mixing bowl and beaters beforehand.
- You can prepare the mousse up to 3 days in advance and store it in the fridge, making it excellent for meal prep or entertaining.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.