This is another recipe from the totally delish Hannah who owns the blog My Life Is For Living full of great recipes and wellness advice. These choc chia mousse pots take only minutes to prepare and make the perfect dessert to finish a meal. Whip them up beforehand and then sit smugly knowing you’ve got a pot of creamy Doisy & Dam chocolate filled goodness waiting for you for dessert!
They’re deliciously naughty, but healthy too as they’ve made using chia seeds (rich in Omega 3, high in fibre and a great source of protein) and sweetened with two juicy dates. No refined sugars necessary.
*If you haven’t got a blender, you can make the mousse as a chunky chocolate chia pudding instead. When combining the ingredients just make sure to chop the dates very finely before adding them to the mix.
The recipe serves two (so is perfect for sharing), but can easily be doubled if you’d like to make more!
Makes: two servings
Takes: 15 minutes + 30 minutes refrigerator time
40g Doisy & Dam of your choice (I used Coconut & Lucuma)
2 heaped tbsp of chia seeds
½ cup (120ml) coconut milk (or other dairy free milk)
2 large medjool dates (stones removed)
Toppings of choice such as grated chocolate, desiccated coconut, and fresh berries
1. Place a heatproof bowl over a pan of simmering water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
2. Whilst it cools, place the chia seeds and milk into you blender cup and stir a little to combine (but DO NOT blend). Leave for 5-10 minutes to form a gel.
3.*If your medjool dates aren’t very soft, place them into a small dish and cover with boiling water for a few minutes
4. Finally, add melted chocolate and dates into the blender cup and then pulse everything together. Scrape down the sides with a spatula, then pulse again until smooth. *Add a little extra milk if required.
5. Divide the mixture between two small dishes, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate, desiccated coconut and fresh berries.