Red Meat Allergy Friendly Cinnamon-Walnut Matcha Chia Mousse
Total time2 hr 15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the mousse
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tbsp chia seeds
- 2 tsp ceremonial-grade or culinary matcha powder
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
For serving
- ⅓ cup dry-roasted walnuts, roughly chopped
- ½ tsp ground cinnamon, for dusting (optional)
Instructions
- 1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. Reserve 3 tablespoons of the coconut liquid in a small bowl.
- 2
Whisk the matcha powder into the reserved 3 tablespoons of coconut liquid until fully dissolved with no visible green clumps, about 1 minute.
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