Raw Chocolate Chia Mousse

If you have been floating around the world of raw food, most likely you have had a raw chocolate mousse made with creamy avocado. It is divine, and always a fallback for those skeptics who think a raw, dairy free dessert cannot possibly be exciting let alone divine!

Yet eating raw also tends to go hand in hand with the seasons, and a few weeks ago now, avocados were fairly non existent, and if they did appear, they were outrageously expensive and tended to take over a week to ripen!

So, looking for a year-round alternative, I decided to play with chia seeds.

Chia seeds are an ancient food source known for increasing endurance- Chia is the Mayan word for ‘strength.’ It is an excellent source of protein and is digested and assimilated easily by the body, making it an excellent muscle and tissue builder.

Chia is also one of the richest sources of essential omega 3 fatty acids which nourish skin cells and nerves and absorb the fat soluble vitamins A, D, E and K.

Combine it with cacao, almond milk, vanilla, banana and a few dates, and you have yourself one delicious dessert that is highly nutritious and will hit that chocolately sweet spot in the best way possible.


  • 1 cup of soaked chia gel in almond milk (see note)
  • 1 large banana
  • 1/2 cup of coconut meat (if you don’t have any coconut meat you can simply add an extra banana)
  • 2 1/2  heaped tablespoons of cacao powder
  • 1 teaspoon of maca powder
  • 1 teaspoon of lucuma powder
  • 1/2 teaspoon of mesquite powder
  • 2 medjool dates
  • a pinch of salt
  • 1/4 cup of almond milk
  • 1 teaspoon of coconut oil




Place all of your ingredients in a blender and blend on high until very smooth- when you think it is ready, taste a little bit or rub some of the mixture between your fingers- there should not be any grittiness to the mix, just smooth and silky.

This recipe doesn’t call for any additional sweetener, however if you would like it a little sweeter you can add a couple of tablespoons of coconut nectar or simply throw in a couple more dates. Its lovely though to let the rich chocolatey flavour come through with the hint of caramel from the mesquite and lucuma.

Spoon the mixture into individual servings and top with a scattering of cacao nibs, coconut flakes, dried mulberries and pepitas- for some reason this combination again isn’t too sweet and really adds to the mousse!

Alternatively you can top with fresh berries.

Note- to make your chia gel, simple soak 3 tablespoons of chai seeds with one cup of almond milk. Make sure that you stir the mixture often while the chia seeds are absorbing the liquid so they expand to a smooth, creamy mixture. The chia gel takes about ten to fifteen minutes of soak time.