This high fiber chocolate mousse is smooth, rich, and layered with deep cocoa flavor. Sweet dates and a creamy base give it texture and balance, making it a dessert you’ll look forward to every time.
Ingredients
- 250 g soy milk
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup or another liquid sweetener
- 1 tablespoon brandy optional
- Pinch of salt and chilli flakes
- 1 small ripe avocado
- 1 tablespoon raw cacao powder
- 30 g dark chocolate
- 2 Medjool dates
- a few cocoa nibs
Instructions
- Add the soy milk, chia seeds, maple syrup, brandy (if using), salt, chilli flakes, avocado and cacao powder in a blender or food processor and blend until smooth.
- Melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn it.
- Once melted add it into the blender, and blend until is well combined.
- Remove the pits from the dates, and cut them into small pieces.
- Then serve the mousse in jars, adding layers of mousse followed by few pieces of dates until you fill them.
- Add some cacao nibs on top for a crunch, cover and refrigerate for a couple of hours to set.
Notes:
*Taste and adjust the sweetness to your preference.
*Store them in the fridge up to 4 days.