A delicious, dairy-free recipe for Espresso Mousse
3 Tbsp chia seeds
1 x 400 ml can coconut milk
2 Tbsp coconut oil
2 Tbsp raw cacao powder
3 Tbsp maple syrup (or honey)
½ tsp instant espresso powder (optional), dissolved in 1 tsp warm water
1 tsp vanilla extract
2 Tbsp toasted slivered almonds
Fresh raspberries (optional)
Baby mint leaves
Add all of the ingredients to a high powered blender and blitz until well combined, then divide between four pretty glasses or cups. (If you don’t have a blender, grind the chia seeds in a pestle and mortar, and them combine with all of the remaining ingredients in 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 slivered almonds, raspberries and baby mint leaves.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.