Choc chia mousse

15 mins
Cooking time
Chill for 2-4 hours
¾ cup
chia seeds
2 ¼ cups
a2 Milk™
½ cup
cocoa powder
⅓ cup
maple syrup
1 tsp
vanilla extract
Coconut hearts (optional)
1 can
unsweetened coconut cream
2 tbsp
maple syrup or honey
½ tsp
vanilla extract
  1. In a bowl, whisk together the chia seeds, milk, cocoa powder, maple syrup, and vanilla. Cover and place in the fridge for 2 hours or up to overnight.
  2. Transfer the chia seed mix to a blender and blend on high until smooth and creamy. Taste and add more maple syrup if a sweeter mousse is desired. Spoon the mousse into 6 serving bowls or glasses. Cover and chill for 2 hours or overnight.
  3. To make the coconut hearts, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.
  4. Line a baking tray with baking paper. Spread coconut cream into the prepared pan. Freeze 20-30 mins. Using a heart cookie cutter, cut out heart shapes.
  5. Serve the mousse topped with coconut hearts and if desired, dried roses and cocoa nibs.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

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