First posted: Apr 26, 2016

Easy Mocha Mousse (Refined Sugar and Dairy Free)

There’s a lot to love about this pretty little pudding. Firstly, it’s both refined sugar and dairy free, and then, it’s full of goodness from the chia seeds (packed with omega 3 fatty acids, a couple of tablespoons has more than a serving of salmon; fiber and calcium – they’re not a ‘superfood’ for nothing). The coconut milk gives a delicious light creaminess without being overwhelming, and raw cacao powder is full of healthy blood regulators, antioxidants, and lots more. Also, the ‘espresso’ flavour comes from A.Vogel’s delicious Bambu coffee alternative, made with natural ingredients and no crazy caffeine buzz in sight. All of this adds up to a LOT of goodness for a sweet treat, right? That’s what I thought, and it’s hard not to feel just a little bit smug about that. Give these bash and you’ll see what I mean.

Ingredients

Cooks in:10 minutes (plus 3 hours refrigeration) Serves:4

For the Mousse

2 Tbsp chia seeds
1 tin coconut milk
2 Tbsp coconut oil
2 Tbsp raw cacao powder
3 Tbsp maple syrup (or rice malt syrup, fructose free)
½ tsp instant espresso powder (optional)
½ tsp cinnamon (optional)

To Garnish

Fresh or frozen raspberries
Roughly chopped roasted pistachio nuts

What to do

1. Grind the chia seeds in a coffee grinder (optional, but this gives a smoother finish), or using a pestle and mortar.

2. Add the chia seed powder and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between 4 small serving glasses or pretty cups.

3. Leave to set in the fridge for at least 3 hours, or until serving. Garnish just before serving.

Notes
This is a sponsored post in collaboration with the SA Natural Products team – I am really proud and excited to be able to partner with a company who pour so much energy and love into making excellent quality health food products, and who share similar food philosophies. SA Natural Products bring us, among other things, A.Vogel‘s range of health products.

Photo Credit: @CurtisGallon