This is just one example of how using Chia Seed Powder/Flour instead of whole chia seeds can add another dimension to your raw recipes when you want the natural goodness of Chia Seed & it's powerful setting ability but don't always want that fish egg feel in every mouthful. So a raw chocolate mousse is just one of those occassions where sometimes smooth is soooo much MORE well appealing!
Serves 4 (Ramekin serves)
Prep Time: 2 minutes in blender
Chill Time: 24 hours fridge is best
1/4 cup Life Foods Chia Powder/Flour
1/2 400ml can Ceres Coconut Cream
1/2 400ml can Ceres Coconut Milk
2 tbsp Ceres Coconut butter (not coconut oil)
4 tsp Life Foods Rain Forest Drinking Chocolate (use less of this if you don't want as much of a chili hit & swap for more Cacao Powder)
pinch of Himalayan Sea Salt
1. In a powerful blender like the Optimum Range which I use for everything daily, blend the coconut cream, coconut milk, coconut butter, maple syrup or sweetener of choice, vanilla bean powder or extract, and a pinch of sea salt until lightly incorporated.
2. Add the cacao powder & rainforest drinking chocolate and process until completely smooth, scraping down the sides.
3. Add your chia seed powder/flour to the blender & then blend until the texture of the mix is smooth and no clumps remain. Pour the mixture into individual ramekins or bowls or even snazzy shot glasses for more servings. Refrigerate for a full 24 hours before serving.
To serve sprinkle with your own combo of raw coconut chips, cacao nibs, goji berries, grated raw white choc or even dust with a little more Rainforest Drinking choc for an extra spicy hit. Serve & enjoy!