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Chai, Chocolate Chia & Raspberry Mousse
Serves 2
Chocolate & Chai Chia Pudding:
3 tbsp chia seeds
250 ml / 1 cup plant milk of choice (oat milk, almond milk, rice milk or coconut milk)
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp grund clove
1-2 tsp cacao powder
1 pinch sea salt
Raspberry Mousse:
1 ripe avocado, stoned
200 g / 1 1/2 cups frozen raspberries (thawed) or fresh
4-5 soft dates, pitted
Topping:
8 fresh raspberries
2 tsp nut butter (we used cashew nut butter)
1 tbsp desiccated coconut (unsweetened)
Whisk together chia seeds and plant milk in a bowl. Measure the spices into a small bowl, stir and then add them to the chia mixture along with cacao powder and salt. Whisk until all is mixed and there are no lumps. Leave to soak for 30 minutes, whisk one or two times in between to make sure it stays smooth. Prepare the raspberry mousse while the chia pudding is becoming thicker. Add raspberries, avocado and dates to a food processor. Run on high speed until smooth. Layer the chocolate & chai chia pudding with the raspberry mousse into two glasses or jars. Enjoy!
Keeps in the fridge for 2-3 days in sealed jars without the topping.
Music by Epidemicsound.com
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