Rose Cardamom Chia Seed Pudding with Chocolate Mousse
This dessert is full of adaptogenic herbs and mushrooms, and so easy to make. The light, floral chia seed pudding helps balance out the decadent chocolate mousse. Rose and cacao are both heart opening and make a beautiful duo. No baking or cooking required.
What you need:
Chocolate Mousse-
2 cups raw cacao or semisweet chocolate chips
1 x 15 oz full fat coconut milk
2 tbsp tahini
1/2 cup maple syrup
1 tsp cinnamon
2 tbsp powdered herbs (we used maca, reishi, lion’s mane, and chaga)
Rose Cardamom Chia Pudding:
1.5 cup chia seeds
1 x 15 oz full fat coconut milk
1/2 cup powdered rose petals
1 tsp cardamom
1/2 cup maple syrup
How to make it:
Rose Cardamom Chia Pudding-
Pour coconut milk into a large bowl
Add chia seeds to the bowl and stir together
Add in rose powder, maple syrup, and cardamom
Stir until consistent and evenly colored
Place in fridge for at least 2 hours, or overnight
Chocolate Mousse-
Melt the chocolate in a double boiler (or DIY one)
Remove from heat and add melted chocolate to a large bowl
Add in coconut milk
Add remaining ingredients and stir until smooth
Pour on top of chilled, slightly hardened chia pudding so that there are 2 distinct layers
Place bowl of chia pudding and mousse back into the fridge for an additional 30-60 minutes
Top dessert with any toppings of your choice (berries, sliced bananas, nuts, seeds, edible flowers, etc.) and enjoy!