CHOCOLATE & COCONUT CHIA SEED MOUSSE
Adapted from The First Mess
Serves 4
1/4 cup chia seeds (black or white)
1 can full-fat coconut milk (see note)
2 tbsp coconut butter (not coconut oil)
4-5 tbsp maple syrup, to taste
1/2 vanilla bean (or 1/2 tsp vanilla extract)
1/3 cup cacao powder
pinch of sea salt
toppings: raw sliced almonds, raw coconut flakes/chips
Process the chia seeds in a coffee grinder for about 20 seconds or until ground to a fine powder. Whisk and set aside.
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.
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.
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.
Note: Use full-fat coconut milk - this does not work with light coconut milk (I tried). You can also purchasemilled chia seed powder but I haven't tried it with this recipe and can't vouch for it.
Found this recipe here: http://veggiesandgin.com/home/2014/3/1/chocolate-chia-mousse
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