LAY­ERED CHOCOLATE CHIA MOUSSE

Serves 4 Sugar free, dairy free, gluten free, nut free, pa­leo & fam­ily friendly; chia is fan­tas­tic for you. A great source of omega 3, fi­bre and pro­tein and also has a sta­bi­liz­ing ef­fect on blood sugar. Not to men­tion they ab­sorb 10 times their weight in

Lift Magazine - - Recipes -

IN­GRE­DI­ENTS

• 3 cups al­mond milk (or rice milk or even

just milk if you pre­fer)

• 1/2 cup chia seeds

• 3 tbs unsweet­ened co­coa or

ca­cao pow­der

• 2 tsp of your sugar free sweet­ener of choice e.g. Ste­via. I per­son­ally don’t enjoy the taste and use a ta­ble­spoon of maple syrup in­stead which is not tech­ni­cally sugar free but still pa­leo friendly

• Op­tional gar­nishes: ba­nana, straw­ber­ries or try whipped co­conut cream with shav­ings of dark chocolate and a mint leaf... Mm­mmm

METHOD

Whisk to­gether all in­gre­di­ents ex­cept your gar­nishes. The co­coa will take a couple of min­utes to com­bine with the milk.

Cover your bowl and pop in the fridge overnight (or for 4 hours min­i­mum) to chill & ab­sorb the liq­uid.

If you pre­fer a smooth, more tra­di­tional mousse tex­ture (I like the seeds, my tod­dler likes smooth!), sim­ply blitz your fin­ished prod­uct in a high pow­ered blen­der un­til thick and creamy.

Serve how ever you fancy. I served mine in a glass be­tween lay­ers of sliced ba­nana & straw­ber­ries, and I highly rec­om­mend the swirl of whipped cream, shaved dark chocolate a mint leaf to make things ex­tra fancy.

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