Red Meat Allergy Friendly Dark Chocolate Almond Matcha Chia Mousse

Total time2 hr 20 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Dark Chocolate Almond Matcha Chia Mousse

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Ingredients

4 servings

For the mousse base

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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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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