chocolate chia mousse
In celebration of Valentine's Day, I whipped up this light and airy dessert. While I am not one to turn down a decadent dessert for a special occasion like Valentine's Day, this is a little friendlier on the hips—and skin. You'd never guess it was dairy-free given it's richness. Its mousse-texture that belies it's dairy-free ingredient list of blended chia seeds and soaked cashews. Cacao and maple syrup give the one-two chocolatey punch. Top with cacao nibs and raspberries if you want a little crunch and tart.
raw cashews | copper: helps develop collagen and elastin; reduces fine lines and wrinkles | magnesium: aids in cell function and protein synthesis
chia seeds | omega-3 fats: reduce inflammation, boost mood, balance skin hydration, prevent premature aging from sun exposure | protein: repairs damaged cells, boosts collagen production| magnesium: assists in antioxidant function | antioxidants: prevent premature aging
cacao powder | antioxidants: prevent premature aging
Chocolate Chia Mousse
makes 3 servings
⅓ cup raw cashews, soaked overnight or 2 hours in warm water
3 tablespoons chia seeds
3 tablespoons cocoa powder (not Dutch)
3 tablespoons maple syrup
1 cup unsweetened almond milk
½ teaspoon vanilla extract
Pinch of sea salt
Cacao nibs, for serving (optional)
Raspberries, for serving (optional)
Place everything except cacao nibs and raspberries in blender or food processor and blend until smooth, scraping down sides as necessary. Divide mousse evenly among ramekins, cover, andallow to thicken in refrigerator overnight or for 8 hours. Top with nibs and raspberries, if using.
Mousse will last up to 4 days in refrigerator.