This dairy-free chocolate mousse pudding with chia seeds will be a favorite of vegans and non vegans alike. Gluten-free and it can even be made sugar-free.
Mousse Ingredients:
- 1 cup almonds or 1 1/2 cup coconut (dried flaked or fresh), firmly packed
- 2 1/2 cups water Sweetener, you can use 6-10 dates OR palm sugar, honey, sucanat, about 2 tablespoons
- 5oz dark (around 70%) or unsweetened chocolate
- 1/4 cup unsweetened cocoa powder
- a pinch of salt
- 1/4 cup chia seeds
Put your almonds or coconut in your blender, add the water, sweetener and salt. Blend for 5 to 6 minutes (3 minutes if you have a VitaMix or BlendTec blender). Strain through a fine sieve lined with a piece of cotton or a couple layers of cheesecloth.
Strain out all of the solids. You can also use a nut milk bag. Set the milk aside.
In a double broiler melt the chocolate. Remove it from heat and stir in 1/2- 1 cup milk. Stir well.
Blend together the remaining milk, chocolate mixture and cocoa powder for 30 seconds. Pour the chia seeds and chocolate mixture into a bowl and refrigerate for 3 hours or until set.
The chia seeds will jell after 20 minutes, but you also want the pudding to set up. Will keep refrigerated for 4 days.
While the pudding is setting up make the coco cream.
Coco cream ingredients:
- 1 can coconut milk (not light) refrigerated for at least 10 hours
- 1 teaspoon sweetener of your choice
- 2 -3 teaspoons vanilla
Invert the can and cut off the bottom, drain out the liquid and put the thick cream into a bowl and whip on high for 6 minutes or until it is smooth and fluffy. Will keep refrigerated for 3 days.
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