How cute are these mousse cups?!? I’ve been eating chia pudding for a while now and I love that you can combine any flavors you want to make a sweet and healthy treat for when you are feeling snacky. You can even just combine coconut milk and chia seeds in a jar and you don’t even need anymore ingredients because the chia seeds will plump up as they set in the fridge. The one complaint I get about chia pudding is that the chia seeds can get stuck in your teeth and I can understand how that could drive a person insane. You want to eat a creamy pudding snack but you end up spending more time using floss to remove the plump chia seeds. So instead of combining my ingredients and just shaking it all up in a jar, like I normally would making chia pudding, I decided to blend it all in my high speed blender and what came out was an incredibly fluffy mousse! I seriously had no idea that would happen but I am very happy with the outcome. This dairy free mousse is silky, light and it’s actually good for you! Don’t leave out the banana though…I think it adds to the texture of the mousse and without it, this might be more of a pudding (which isn’t bad either).
Yields 4-6 servings
- 1 14 oz. can (1 1/2 cups) full fat coconut milk
- 1 ripe banana
- 2 cups fresh raspberries
- 1 Tbsp honey
- 1/2 cup chia seeds
- toasted almonds
- toasted shredded coconut
- lemon zest
- chocolate shavings
- Combine the coconut milk, banana, 1 cup of raspberries and honey in a Vitamix or other high performance blender. Blend until all of the ingredients are combined, around 1 minute.
- Add the chia seeds to the mixture and blend until the seeds are pulverized.
- Spoon some of the chia mousse into the bottom of glass cups or clear bowls. Sprinkle a few raspberries into each cup then add more mousse and top with any remaining raspberries.