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Meet my newest chocolate obsession, 6 Ingredient Vegan Chocolate Chia Mousse.
I don’t know what’s going on, but I sure am having fun with the vegan eats right now. I mean, don’t get me wrong, you guys know I love all things dairy, especially goat dairy, but it’s fun playing around with different foods.
To recap, in the last month I’ve made a total of five vegan desserts. Say hello to this Chai Cashew and Hemp Latte, these Dark Chocolate Covered Coconut Bars, these Vegan Whole Wheat Chocolate Chip Banana Bread Muffins, this Vegan Chocolate Custard Cake, and this Chewy Chocolate Chip Cookie Granola. All of these are some of my favorite vegan desserts. The coconut bars and custard cake are especially unreal…meaning so so good.
This brings me to today’s chocolate chia mousse, which was inspired by my mom’s love of chocolate mousse. The woman loves anything light and airy and chocolate mousse is one of her favorites. I wanted to see if I could recreate one of our favorite desserts into a vegan and semi-healthy..ish dessert. I did some research, taking into account chia seed’s magical thickening powers, and got to work. A couple of hours later I had chia mousse and am now obsessed with it.
It is so easy, so good, and pretty freaking healthy too. Cool. Cool.
Here’s how this works, and it’s pretty simple.
Mix everything together, letting the chia seeds soak for a bit so that they can absorb the liquid and become plump. Then blend everything until extra light, smooth, and creamy, chill the mousse for a few hours to allow it to set up, and then eat. Simple as that. One bowl, one blender, and done. It does take a little time to prepare because of all the chilling, so plan a little ahead when making this chocolate mousse.
What I love about this recipe is that even though it is vegan, you’d never guess it. The texture is a little heavier than an egg based mousse recipe, but this chia mousse is silky smooth, perfectly sweet, and extra chocolatey.
Oh, and I almost forgot, I made some optional coconut whipped cream for topping. It’s not needed, but it sure is good dolloped on top of the mousse.
If you’re new to chia seeds, they are crazy little seeds that when added to liquid, plump up and become soft and pudding like. They can even be used in place of eggs in most recipes. They’re truly one of the coolest and craziest ingredients. Chia seeds are high in omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A single serving of chia seeds contains 5.6 grams of protein, making this mousse a healthy dose of vegan protein.
I made this mousse before I left for South Korea and had every intention of sharing it before Valentine’s Day, but an Olympic Gold Medal got in the way and I had to re-work my content calendar a bit to make room for a South Korea recap post. Not mad about it all, but this is why these photos have a very pink and semi-romantic vibe.
Oh well, I still love the chocolate mousse, and I equally love the photos. I swear, roses make all dessert photos better…no matter what time of year.
Speaking of flowers, I just spent way, way, way too much money on edible flowers, so expect lots of flowers in upcoming spring recipes. I am pretty excited about using them.
And if you are still working to eat healthier this year (good for you!), soak up this chia mousse, because I have Easter brunch and desserts on my mind and they all involve butter…and sugar.
But for now, healthy…ish chocolate chia mousse is our Tuesday treat!
Also, I shared this recipe with the awesome team over at The Chriselle Factor. Be sure to check out this post to learn more about all the amazing health benefits of this chocolate chia mousse.
Watch the How To Video:
6 Ingredient Vegan Chocolate Chia Mousse
Servings: 6 servings
Calories Per Serving: 591 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup chia seeds
- 2 1/4 cups nut milk
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon flakey sea salt
- dried roses and cacao nibs, for serving (optional)
Coconut Cream (optional)
- 1 can (14 ounces) unsweetened coconut cream
- 2 tablespoons real maple syrup or honey
- 1/2 teaspoon vanilla extract
Instructions
- 1. In a bowl, whisk together the chia seeds, milk, cocoa powder, maple syrup, vanilla and salt. Cover and place in the fridge for 2 hours or up to overnight. 2. Transfer the chia seed mix to a blender and blend on high power until smooth and creamy. It’s helpful to scrape down the sides once or twice while blending to incorporate everything. Taste and add more maple if a sweeter mousse is desired. Spoon the mouse into 6 servings bowls. Cover and chill 2 hours or overnight. 3. To make the coconut cream, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.4. Serve the mousse topped with coconut cream, and if desired, dried roses and cacao nibs. 5. To make the coconut cream hearts, line an 8x8 inch square baking pan with parchment paper. Spread the coconut cream into the prepared pan. Freeze 20-30 minutes. Using a heart cookie cutter, cut out hearts.
PS. this is totally healthy enough for breakfast…just saying.
hey girl- this looks really yummy!
Thank you!
Thank you SO much! My two littles are allergic to milk protein so I’m constantly on the hunt for delicious dairy-free treats for them 🙂
Perfect! I hope they love this Laura!
Love this recipe! I recently changed my diet and have lost 20 lbs. I’m looking for healthier options to curb my sweet tooth and this chocolate mousse definitely did the trick. How many calories are in a serving? How much in a serving size? I look forward to trying more of your recipes. Thank you!
Hi! Congrats on your new lifestyle, I hope it continues to go great for you! I am sorry, but I do not calculate the calories in my recipes. I find it helpful to find an online food calculator and type in all the ingredients, then divid by the number of servings. There are six servings in this recipe. I hope you love this! Please let me know if you have any more questions!
This was SO good! I even thought it was healthy enough to share a few spoonfuls with my 10 month old and you should’ve seen her face 🙂 🙂
Awh that is so sweet! I am so glad you liked this, thank you!
Omg. This was AMAZING! I’m on Whole30 so I substituted the maple syrup for soaked and chopped dates – same measurements. I didn’t even get around to making the coconut cream yet, I can’t even imagine! Truly wouldn’t know it was healthy, it was so good! My husband agreed and asked, “Where did you get the recipe?” I said, Where do you think?” He said, “Half baked harvest!? Duh!” That alone made my night. Thank you for this Teighan! I’m attacking the recipe of your chia seed recipes this week!
Ah this is so awesome! I am so glad you and your husband loved this recipe Brittany, thank you!!
Yay Yay Yay!!!! For spring recipes! I can’t wait! And edible flowers! They’re always so cute! Where do you buy yours from? I know you’ve said before but I can’t remember.
Link below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm;jsessionid=0967A49EFD32E60267665A874CE93995.p3plqscsfapp003
I am new to Chia Seeds – will they blend into the mousse or have some texture when done? Also, does it make a difference to the recipe if you use cow’s milk (no vegans in the house and we are out of nut milk).
Hi! They should blend into the mousse, but you will need a high power blender to do so. And using cows milk will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Ooh yum! I don’t really care for the texture of chia seeds so this looks great. Thanks.
I hope you love this Tammy! Thanks!
Keep the vegan recipes coming! I’ve had so much fun experimenting with vegan cuisine over the last year.
May I ask where you buy the edible flowers?
I buy them online. Link below! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://shop.gourmetsweetbotanicals.com/Edible-Flowers_c3.htm;jsessionid=A56FEE899BC22838E6521992E28FA470.p3plqscsfapp003
Yes yes!! I just switched from vegetarian to vegan recently, so keep the vegan recipes coming!!
Great! I hope you love this!
Tieghan,
I absolutely love your cookbook, and now I can’t wait to try this recipe!!
Your photos are exquisite, I’d say you+your family are incredibly talented!!
Watching the Olympics is a favorite of mine, and I’m always so sad when they’re
over, a huge Congrats to Red!!!
Keep on doing what you’re doing!! ????
Thank you Pam!
So making this after work. Thanks!
Perfect! Thanks Les!
This looks so good and simple! I know the hardest part will be waiting!
Haha thank you Cassandra! I hope you love this!
This mousse looks so good Tieghan! And thank goodness someone has finally made chia pudding but thought to blend it rather than leave as “frog spawn” texture. Shared on my facebook page and making this tomorrow for myself and the kids!
Thank you! I hope you love this Becky!
Thank you for this! Will make as soon as I can.
Love the cook book, especially the vegetarian section.
Watched the Olympics every day. Loved the picture of your brother on the podium in the Olympics recap
on Sunday’s closing ceremony. His smile was
Priceless.
Thank you Beth!!