A foolproof recipe for dairy-free Naked Chocolate Mousse
2 Tbsp chia seeds
1 x 400 ml can coconut milk
3 Tbsp coconut oil, warmed until liquid
2 Tbsp raw cacao powder
3 Tbsp maple syrup (or honey)
½ tsp instant espresso powder (optional), dissolved in 1 tsp warm water
½ tsp ground cinnamon (optional)
4 Tbsp finely chopped
roasted hazelnuts fresh raspberries (optional)
Grind the chia seeds roughly in a pestle and mortar.
Add the chia seeds and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.
Leave to set in the fridge for at least 3 hours, or until serving.
Garnish with roasted hazelnuts and raspberries.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit @Curtis Gallon.