Creamy Chocolate & Chia Mousse




361 per portion


for the base:

30g ground almonds

35g oats (use gluten free if preferred)

20g chopped dried dates

30ml unsweetened almond milk

20g melted coconut oil

for the mousse:

250g Greek yoghurt (use dairy free if preferred)

20ml strong black coffee (use decaffeinated if preferred)

15g chia seeds

30g vanilla flavour whey or plant-based protein powder

15g cocoa powder

for the topping:

10g dark chocolate, grated (minimum 70% cocoa)

How To

Cover the dried dates in cold water and soak for 15 minutes, then drain well.

Place the base ingredients in a large bowl, and mix well until combined.

Place the mousse ingredients in a separate bowl and mix well until combined.

Spoon the base ingredients into 3 ramekins or small dessert bowls and spread the mixture to cover the base.

Top with the mousse ingredients. Refrigerate for 2 hours or until chilled. Serve the mousse topped with grated dark chocolate.

Cover any leftovers with clingfilm and refrigerate for up to 3 days.

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