This recipe is adapted from an ingenious whipped chia seed mousse recipe I found on The First Mess, one of my favorite blogs at the moment. The concept is simple: combine chia seeds with high-fat ingredients (coconut butter and coconut milk), allow the mixture to set into a pudding, and blend in a high-speed blender (a Vitamix, presumably) until the pudding reaches a creamy, mousse-like consistency. It's brilliant because it solves a texture issue I have with chia seed puddings.
I don't own a Vitamix, unfortunately, but I thought I could achieve a similar, if not identical, texture by first grinding the chia seeds in a coffee grinder and then preparing the pudding. I think it turned out pretty well! And, of course, my version had to be a deep, bitter chocolate mousse but, for a stronger coconut flavor, omit the cacao. —Maja Lukic - Veggies & Gin
chia seeds (black or white)
can full-fat coconut milk (not light)
coconut butter (not coconut oil)
maple syrup, to taste
vanilla bean (or 1/2 tsp vanilla extract)
toppings: raw sliced almonds, raw coconut flakes/chips
Process the chia seeds in a coffee grinder for about 20 seconds or until ground to a fine powder. Whisk and set aside.
In a large food processor, process the coconut milk, coconut butter, maple syrup, the seeds of one half of a vanilla bean, and a pinch of sea salt until lightly incorporated. Add cacao powder and process until completely smooth, scraping down the sides.
Measure out 1/4 cup of the chia seed powder (you will have some left over) and add it to the food processor. Continue to process until the pudding is smooth and no clumps remain. Pour the mixture into individual ramekins or bowls. Refrigerate for a full 24 hours before serving.
To serve, toast a handful of sliced almonds and raw coconut flakes in a skillet over medium heat until lightly browned. Careful -- both ingredients burn easily. Top the chocolate mousse with the toasted almonds and coconut. Serve.