A deliciously healthy and decadent chia pudding recipe that is perfect for breakfast, or spruced up to create a jaw dropping dessert. Using only a handful of ingredients, this recipe is simple, affordable, nutritious and so good!
Chocolate Raspberry Mousse Chia Pudding [Vegan]
Chia Pudding and Mousse
- 6 tablespoons Organic White Chia Seeds
- 2 Cups Coconut Milk - or plant milk of your choice
- 1/3 Cup Frozen Raspberries
- 2 tablespoons Organic Raw Cacao
- 1 teaspoon Organic Stevia - or maple syrup/agave/etc
Raw Chocolate Drizzle (Optional)
- 1 tablespoon Raw Cacao Butter - melted bain marie style
- 1 tablespoon Raw Cacao Powder
- Stevia/agave/maple syrup - optional
- Frozen Rasberries
- Raw Cacao Nibs
- Coconut Yoghurt
In a medium bowl, add the white chia seeds and coconut milk. Mix well until all seeds are submerged in the milk and leave overnight in the fridge to swell.
In the morning, divide the swollen chia seed mixture in half.
Chocolate Raspberry Mousse
Place one half of the swollen chia mixture in the nutribullet/blender along with the, frozen raspberries, raw cacao and stevia.
Blend until a thick mousse has formed. If you find it needs a little more liquid to blend better, add a tiny bit of coconut milk and blend further.
Raw Chocolate Drizzle
Melt the cacao butter bain marie style. Add the raw cacao when the butter is fully melted and whisk until a creamy smooth mixture forms. Lastly add sweetener if you choose, however a sweetener here is optional
Using two deep glasses, add a handful of frozen raspberries to each glass.
Divide the remaining swollen chia mix in half and pour ontop of the frozen raspberries.
Next scoop over the chocolate raspberry mousse, and spread evenly
Next top each glass with 2 tablespoons coconut yogurt, a few frozen raspberries and sprinkle over some raw cacao nibs.
To spruce up the recipe, drizzle over the raw chocolate sauce and serve.