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Chia Chocolate Mousse

Chi-Chi-Chia Choco Mousse

I’m a big fan of chia, no secret there. For those of you that have only heard of chia because of the novelty “chia pet” you’re missing out. Chia seeds are a powerhouse of protein, fiber and antioxidants. They are a strength and endurance food that was a traditional food of the Aztecs. They are also a great source of Omega 3 and 6 fatty acids. Chia seeds also have a magical fiber known as mucilage which swells up and becomes gooey when it comes into contact with water. This goo factor is beneficial for slowing the breakdown of carbs to sugars which is great news for diabetics and endurance athletes.

The recipe below calls for “chia gel” which is chia soaked in water for a few hours. An easy way to make chia gel is to put a 1/4 to 1/2 cup of chia seed in a jar, cover the seeds with 2 Cups of water, close the lid on the jar and shake. The seed to water ratio determines how thick your gel will be. You can store this water chia mixture in the refrigerator and spoon it out the as needed for smoothie, sauce, soup and dessert recipes. Chia’s neutral taste makes it a versatile ingredient that can be used in both savory and sweet dishes.

The recipe below will be featured in my soon to be released recipe e-book entitled “The Live Food Experience”. Subscribe to my blog and you’ll be sure to know when it’s available.

Let me know how your mousse recipe turns out. Keep It Live!

Chia Choco Mousse

Amount Measure Ingredient Preparation / Options
1/4 C chia gel pureed
1 C avocado 1 Haas avocado
3 T cacao powder
¼ C water
¼ C agave
1 T maple syrup or palm sugar
1 T lecithin
1-2 t cinnamon
½ t salt or to taste
  1. Puree the chia gel with the agave.
  2. Add the remaining ingredients to the blender and blend until fluffy.
  3. You may need to scrape down the sides of the blender if an air pocket forms around the blender blade.

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