First posted: Nov 27, 2017

Espresso Mousse


There’s a lot to love about a fluffy, creamy, silky, chocolatey (and kind of retro) Mousse, right? And in this case, that love can be brilliantly exaggerated to take into account the fact that it’s completely free of any dairy or refined sugars, and is 100% natural, packed full of the superfood benefits of Raw Cacao, and actually good for you. Eek! Run!!
Also, thanks to my friends at Faithful to Nature for collaborating on this recipe with me, and for supplying the best quality pantry ingredients to bring it to life. And guess what?! You can get R100 OFF any order over R350 with the code SARAH – yay!



Cooks in:        Serves:4

  • 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
To Garnish
  • 2 Tbsp toasted slivered almonds
  • Fresh raspberries (optional)
  • Baby mint leaves

What to do

1. 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.)

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

3. Garnish with roasted slivered almonds, raspberries and baby mint leaves.

Photo Credit @Curtis Gallon

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