Sometimes I fancy something sweet after dinner that’s going to fill me up while also offering nutritional benefits; not just empty calories or refined sugar. Chia seeds are one of my kitchen cupboard essentials, powerful little seeds which expand into a gel when soaked in liquid. Using Natvia as a natural sweetener, this chocolate, tofu chia seed ‘mousse’ with a thick berry topping and a touch of coconut is ideal to satisfy a sweet tooth!
Chocolate & Chia Seed Mousse –
- 2 tbsp chia seeds
- 4-6 tbsp almond milk
- 1 tsp vanilla extract
- 2 tbsp Natvia
- 150g silken tofu
- 1 ripe banana
- 1 tbsp cocoa powder
Berry layer –
- 150g frozen berries
- 1 tbsp cornflour
- 2 tbsp Natvia
- 2 tbsp coconut milk (chilled in fridge beforehand)
- Dessicated coconut
1) Put the chia seeds, almond milk, vanilla extract and 1 tbsp Natvia in a bowl and put in fridge for 10 minutes.
2) Meanwhile, put banana, tofu, rest of the Natvia and cocoa powder in a blender and whizz until smooth. Add this to the chia seeds mixture, mix well and transfer to a sundae dish – leave to chill and set for a couple of hours or overnight.
3) Put the berries in a pan with a dash of water and 1 tbsp of the Natvia and simmer for a few minutes. Stir the cornflour with a little cold water to make a paste, then stir into the berries, cook for a few minutes until thickened then remove from the heat – leave to stand and chill.
4) Mix together the rest of the Natvia with the coconut milk (scraped from the can so you get the cream) with the dessicated coconut and leave to chill in the fridge to harden.
5) When ready to serve, top the mousse with the berries and sauce and a spoonful of coconut creme. Indulge!
Have you tried my other Natvia #IndulgingInnocently creations? Check them out: Vanilla & Blueberry Protein Cheesecake / Protein Chocolate Brownie Cookies with Coconut Creme Filling / Raspberry & Coconut Protein Cake Slices / Apple, Almond & Cinnamon Traybake
PS. Don’t forget my NAVIA BLOG GIVEAWAY – check out how to enter here 🙂