Raspberry Mousse Chia Bowl
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free
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These raspberry mousse bowls make the perfect snack, dessert, or special breakfast! I got the idea to make a raspberry mousse from one of my recipe testers who was testing my chocolate avocado mousse. She said, "A chocolate raspberry mousse would be amazing, or just leave out the cocoa and create a bright pink raspberry mousse!" I knew I had to try it, and I'm so happy with the outcome! The chia pudding and toppings are optional, so you can enjoy the mousse all on its own if desired.
Yield
Serves 3
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
1 hour
Total Time
15 Minutes
Ingredients:
For the chia seed pudding:
- 1 1/2 cups (375 mL) coconut or almond milk
- 5 tablespoons chia seeds
- 1 tablespoon (15 mL) pure maple syrup, or to taste
- 1/4 teaspoon pure vanilla bean powder or 1 scraped vanilla bean
For the raspberry mousse:
- 1 cup frozen raspberries
- 1/2 cup (125 mL) full-fat coconut cream*
- 1/4 cup avocado
- 2 tablespoons (30 mL) pure maple syrup, or to taste
- 1/4 teaspoon pure vanilla bean powder or 1 scraped vanilla bean
For serving:
- Fresh or thawed raspberries
- Sliced kiwi or other fruit
- The Perfect Granola
- Coconut Whipped Cream (optional)
Directions:
- For the chia seed pudding: In a medium bowl, whisk together the milk, chia seeds, maple syrup, and vanilla until combined. Cover and chill in the fridge for an hour, or until thickened. Whisk the mixture a few times during the chill time if you can.
- For the raspberry mousse: In a food processor, add the frozen raspberries, coconut cream, avocado, maple syrup, and vanilla. Process until super smooth, stopping to scrape down the bowl as needed. Spoon into a bowl, cover, and chill in the fridge while the chia seed pudding thickens.
- To assemble: In a small bowl, add your desired amount of chia pudding, mousse, fruit, granola, and coconut whipped cream (if using). You can also serve this small parfait jars. Serve immediately.
- * Be sure to chill the can of coconut milk for at least 24 hours prior to making this recipe. This allows the white cream to solidify, making it easier to scoop it out of the can.