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homemade 6 Ingredient Vegan Chocolate Chia Mousse. photo
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6 Ingredient Vegan Chocolate Chia Mousse.

A simple, silky vegan chocolate chia mousse made with pantry ingredients and a whipped coconut cream topping.
Prep Time15 minutes
Total Time15 minutes
Servings: 6 servings

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 flaky sea salt
  • dried roses for serving (optional)
  • cacao nibs for serving (optional)
  • 1 can (14 ounces) unsweetened coconut cream
  • 2 tablespoons real maple syrup or honey
  • 1/2 teaspoon vanilla extract

Instructions

  • In a mixing bowl whisk together 3/4 cup chia seeds, 2 1/4 cups nut milk, 1/2 cup cacao (or unsweetened cocoa) powder, 1/3 cup maple syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon flaky sea salt until fully combined.
  • Cover the bowl and refrigerate the mixture for at least 2 hours or up to overnight to allow the chia to swell and thicken.
  • Transfer the chilled chia mixture to a blender and blend on high until smooth and creamy, scraping down the sides once or twice; taste and add more maple syrup if a sweeter mousse is desired.
  • Spoon the blended mousse into six serving bowls, cover, and chill for 2 hours or until set.
  • To make the whipped coconut cream, invert the can of 14-ounce unsweetened coconut cream and pour off any liquid. Scoop the solid coconut cream into a bowl, add 2 tablespoons maple syrup (or honey) and 1/2 teaspoon vanilla, and whip with an electric mixer until smooth and slightly fluffy.
  • Serve each mousse topped with a dollop of whipped coconut cream and, if using, sprinkle dried roses and cacao nibs on top.
  • (Optional) For coconut cream hearts: line an 8x8-inch pan with parchment, spread the whipped coconut cream evenly, freeze 20–30 minutes, then use a heart cookie cutter to cut shapes.

Equipment

  • Mixing Bowl
  • Whisk
  • Refrigerator
  • Blender
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • 8x8 inch pan (optional)

Notes

  • Chill times can be at least 2 hours or overnight for best texture.
  • Adjust sweetness by adding more maple syrup to taste.
  • Use full-fat coconut cream for a firm whipped topping.
  • Reserve the coconut water for smoothies if desired.
  • Heart shapes are optional and require freezing the cream first.