Chocolate & Coconut Chia Seed Mousse – a delicious recipe with chia seeds, full-fat coconut milk, coconut butter, maple syrup, vanilla bean, cacao powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process the chia seeds in a coffee grinder for about 20 seconds or until ground to a fine powder. Whisk and set aside.
2
In a large food processor, process the coconut milk, coconut butter, maple syrup, the seeds of one half of a vanilla bean, and a pinch of sea salt until lightly incorporated. Add cacao powder and process until completely smooth, scraping down the sides.
3
Measure out 1/4 cup of the chia seed powder (you will have some left over) and add it to the food processor. Continue to process until the pudding is smooth and no clumps remain. Pour the mixture into individual ramekins or bowls. Refrigerate for a full 24 hours before serving.
4
To serve, toast a handful of sliced almonds and raw coconut flakes in a skillet over medium heat until lightly browned. Careful -- both ingredients burn easily. Top the chocolate mousse with the toasted almonds and coconut. Serve.
480
kcal
Calories
13
g
Fat
80
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup chia seeds (black or white), 1 can full-fat coconut milk (not light), 2 tablespoons coconut butter (not coconut oil), 4-5 tablespoons maple syrup, to taste, and more.
Yes, Chocolate & Coconut Chia Seed Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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