Raw Vegan Coconut Chocolate Chia Mousse Recipes

RAW-VEGAN COCONUT-CHOCOLATE-CHIA MOUSSE

Raw-Vegan Coconut-Chocolate-Chia Mousse image

This raw and vegan gourmet-quality dessert is very easy to make, requires no blender or cooking, and will make you feel energized (not jittery), satisfied, and happy.

Provided by Low Carb Chef

Categories Desserts Mousse Recipes Chocolate Mousse Recipes

Time 4h10m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup water
1 tablespoon cacao powder
1 pinch pink Himalayan salt, or to taste
1 teaspoon stevia powder, or to taste
¼ cup coconut butter
1 ½ tablespoons chia seeds

Steps:

Mix water and cacao powder together in a bowl. Add salt and stevia powder. Add coconut butter and mix well. Add chia seeds and whisk until evenly mixed and the mousse thickens, 2 to 3 minutes.
Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 13.7 g, Fat 20.6 g, Fiber 9.8 g, Protein 3.9 g, SaturatedFat 15.7 g, Sodium 89.4 mg

6 INGREDIENT VEGAN CHOCOLATE CHIA MOUSSE

6 Ingredient Vegan Chocolate Chia Mousse image

Even though this mousse is vegan, you'd never guess it. The texture is a little heavier than an egg based mousse, but this chia mousse is silky smooth, perfectly sweet, and extra chocolatey.

Provided by Tieghan Gerard

Categories Dessert

Time 15m

Number Of Ingredients 10

Ingredients

3/4 cup chia seeds
2 1/4 cups nut milk
1/2 cup cacao powder or unsweetened cocoa powder
1/3 cup real maple syrup
1 teaspoon vanilla extract
1/2 teaspoon flakey sea salt
dried roses and cacao nibs, for serving ( (optional))
1 can (14 ounces) unsweetened coconut cream
2 tablespoons real maple syrup or honey
1/2 teaspoon vanilla extract

Steps:

1. In a bowl, whisk together the chia seeds, milk, cocoa powder, maple syrup, vanilla and salt. Cover and place in the fridge for 2 hours or up to overnight. 2. Transfer the chia seed mix to a blender and blend on high power until smooth and creamy. It's helpful to scrape down the sides once or twice while blending to incorporate everything. Taste and add more maple if a sweeter mousse is desired. Spoon the mouse into 6 servings bowls. Cover and chill 2 hours or overnight. 3. To make the coconut cream, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.4. Serve the mousse topped with coconut cream, and if desired, dried roses and cacao nibs. 5. To make the coconut cream hearts, line an 8x8 inch square baking pan with parchment paper. Spread the coconut cream into the prepared pan. Freeze 20-30 minutes. Using a heart cookie cutter, cut out hearts.

Nutrition Facts : Calories 574 kcal, Carbohydrate 36 g, Protein 9 g, Fat 48 g, SaturatedFat 37 g, Sodium 214 mg, Fiber 11 g, Sugar 14 g, ServingSize 1 serving

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