Have a go at this creamy vegan chocolate and mixed berry mousse. It's the perfect sweet treat to end a meal.
Serves44
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
1 1/2 cups (375ml) oat milk or almond milk
4 fresh dates, pitted
2 tbs cocoa powder
3/4 cup (150g) Wellness Road Australian White Chia Seeds
1/4 cup (60ml) maple syrup
500g strawberries
125g raspberries
100g frozen chopped avocado or frozen chopped banana
1/2 cup (140g) dairy-free coconut yoghurt
1 tbs vanilla bean paste
1 tbs pistachios, coarsely chopped
1 tbs shredded coconut
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the milk, dates, cocoa powder, 1/2 cup (100g) chia seeds and 2 tbs maple syrup in a blender. Blend for 1-2 mins or until smooth. Divide the date mixture among serving glasses. Place in the fridge for 30 mins to chill.
Step 2
Reserve 8 strawberries and 8 raspberries. Coarsely chop remaining strawberries and raspberries. Place in a clean blender with the avocado or banana, half the yoghurt, the remaining chia seeds and remaining maple syrup. Blend until smooth. Stir in the vanilla.
Step 3
Spoon the yoghurt mixture evenly over the date mixture in the glasses. Top with the remaining yoghurt and use a spoon to gently marble. Chop the reserved strawberries. Sprinkle over the yoghurt with the reserved raspberries, pistachio and coconut. Serve immediately.
Place the milk, dates, cocoa powder, 1/2cup (100g) chia seeds and 2tbs maple syrup in a blender. Blend for 1-2mins or until smooth. Divide the date mixture among serving glasses. Place in the fridge for 30mins to chill.
Reserve 8 strawberries and 8raspberries. Coarsely chop remaining strawberries and raspberries. Place in aclean blender with the avocado or banana, half the yoghurt, the remaining chia seeds and remaining maple syrup. Blend until smooth. Stir in the vanilla.
