High Fructose Corn Syrup Free Dark Chocolate Almond Matcha Chia Mousse
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Learn more →Ingredients
4 servings
For the mousse base
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 oz dark chocolate (70% cacao or higher), finely chopped
- 3 tbsp almond butter, smooth
- 2 tbsp maple syrup
- 1 ½ tsp matcha powder (ceremonial or culinary grade)
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 3 tbsp chia seeds
For serving
- 2 tbsp raw sliced almonds (optional)
- ½ tsp matcha powder, for dusting (optional)
Instructions
- 1
Open the refrigerated can of coconut milk without shaking it. Scoop the solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. Beat the coconut cream with a hand mixer on medium-high speed until it holds soft, billowy peaks, about 2–3 minutes. Refrigerate while you prepare the chocolate base.
- 2
Place the chopped dark chocolate in a medium saucepan over the lowest heat setting, stirring constantly until just melted and smooth, about 2–3 minutes. Remove from heat immediately.
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