I'll be honest -- I am not a huge fan of traditional chia seed pudding -- chia seeds, almond milk and flavoring of choice. The texture has me like --whoaa -- bumpy and gelatinous! However, enter the high-powdered food processor or Vitamix. If we can just grind down those little chia seeds into fine particles, we'll have a smooth pudding on our hands!
Let's talk about chia seeds for a second. Chia seeds are marketed as nutrition bombshells, a superfood, if you will.
Chia seeds have some fiber (11 grams per 1 ounce), which can be good for digestion.
Chia seeds contain ALA Omega-3 fatty acids. But not the EPA/DHA type our body needs. Our body only converts up to 5% of ALA to EPA/DHA. Not so hot.
Here's the point : chia seeds are great to eat, but don't expect miracles. Put them in your oatmeal or dessert, but there's no need to go chia-crazy. Make this Creamy Chocolate Chia Mousse dessert, and grind those little seeds up for a smooth, luxurious mouth-feel and top with all sorts of chocolate!
Tip : If the consistency is too thick, add additional almond milk or coconut milk.
Also, make your own almond milk or buy a clean brand like The New Barn Original Almond Milk!
Creamy Chocolate Chia Mousse
Recipe type: Dessert
Cuisine: Gluten-free, Vegan
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
- 1-1/4 C unsweetened almond milk, like New Barn or homemade (or non-dairy liquid)
- 3 TBSP chia seeds
- 2 TBSP raw cocoa powder
- 2 TBSP maple syrup
- 1 TBSP raw cocoa nibs
- ½ tsp ground cinnamon
- Optional toppings: raw cocoa nibs, whipped coconut cream, dairy-free chocolate chips, fresh raspberries
- Place chia seeds in a high-powered blender, like a Vitamix and blend until completely ground into fine dust. Then, add remaining ingredients and blend until completely smooth and creamy.
- Place in a covered glass container and refrigerate overnight or for at least 6 hours.
- Remove from refrigerator. If consistency is too thick, add a splash of almond milk and whip together.
- Add toppings and enjoy!