chia

As if that isn’t a mouthful enough…here is a super easy, rich and healthy dessert.  It truly takes 5 minutes to make and just a little longer to ‘set’ but this cocoa coco chia pudding/mousse is sublime!

I know by now you all have a stash of chia seeds on hand.  Those tiny beads pack a nutritious punch.  They are high in Omega 3s which help our brains, hearts and skin. Plus…just one ounce provides 18% of daily calcium…and 42% of your fiber!!  I use them as a ‘booster food’ by adding them to smoothies, granola, salads and steamed veggies.  And the bonus is you don’t have to grind them first.

For anyone who just wants a sweet little something without much time to prepare – here is the medicine for you.  Remember, coconut milk and raw cocoa powder have their own health bennies, too.

Chocolate Chia Seed Pudding – Serves 4

The other beauty of this recipe is its versatility.  You can use different types of milk but the coconut makes it really creamy.  Other options: a teaspoon of espresso powder and Kahlua; honey instead of syrup; Amaretto in place of vanilla.  And…it’s even a great boost at breakfast!

1 ½ cups organic coconut milk (Native Forest) or homemade almond milk

1/3 cup chia seeds

2 TB raw cocoa powder

Approx. 4 TB pure maple syrup or a few drops of liquid stevia

1 TB vanilla

Fresh berries (optional)

Extra coconut milk for whipping (optional)

>>Mix all with a whisk or immersion blender for just a few seconds.  (Any more and the pudding becomes rubbery.)  Chill for at least two hours but bring to room temp. 15 minutes before serving.   For fun, place in martini glasses and garnish with whipped coconut milk and fresh berries.


Comments

Chocolate Chia Seed Mousse — 8 Comments

  1. Sounds delish. I have a sweet tooth am always looking for ideas. BTW how do you whip coconut milk? My texture is never quite right. Immersion bender? Vitamix? Does the coconut milk have to be ice cold?
    Happy RD day! Thanks

  2. Jackie, I have made whipped coconut cream a few different ways. First, is with an Isi charger, like the one featured in another post – http://www.cook4seasons.com/archives/pumpkin-mousse/ It is a great tool to have!
    ANother way is to chill a can of whole coconut milk and skim the cream off the top. Whip the cream with an immersion blender by adding about 1/4 cup powdered sugar. The starch makes it more likely to work.

  3. Karen – it’s delicious but soupy. I’m pretty sure I followed the directions carefully but it never solidified. Is there a thickener I missed?

  4. Mick, Take what you have and put it in the blender again. Make sure you let it stay in fridge for at least 2 hours.
    Also, Is your coconut milk lite? If so, that adds 50% extra water. Otherwise, ramp up the chia seeds. I’ll make it again, too.
    Karen´s last blog post ..Chocolate Chia Seed MousseMy Profile

  5. I just made this recipe today – it tasted fantastic!!! I will definitely be making this recipe again and again. Thank you!

  6. karen, do you send out things to our emails or do we have to check on your blog?

    new to this blogging stuff but I never get any emails.

    LOVE your rcipes – anxious to try some

    thanks, Mary

  7. Hi Mary, sorry for delay – just now seeing this! If you subscribe, you receive my posts in your mailbox or reader. Thank you!

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