October 30, 2018

Chocolate and Peanut Butter Chia Mousse

Name: Chocolate and Peanut Butter Chia Mousse
Prep time: 10 min
Ingredients: 400 ml tin of coconut milk (68g of fat); 1 tbsp smooth, natural peanut butter (9.8 g of fat); 1 tbsp tahini (12g of fat); 2 tbsp chia seeds (10g of fat); 2 tbsp maple syrup; 4 tbsp cacao powder

Chocolate and Peanut Butter Chia Mousse.

I’ve fallen behind a little on the dessert front lately. I know I need to get the calories into Norah and I can’t have too many ‘slack’ days, so I was in the need for something I could whip together really quickly. Something that would create no mess. I know I’ve mentioned it before, but seriously who wants to clean the kitchen 3 times a day!? (Have a laugh and read about why it takes so long to do the dishes, with 2 little kiddos in your life) Introducing my new; nearly mess free, vegan Chocolate and Peanut Butter Chia Mousse.

Winning Combination.

Chocolate and peanut butter… Yes I know it’s not a new idea and the majority of my recipes contain both ingredients, but I’m still winning with them. Recently I stumbled across Norah’s favourite smoothie combination (post to come), so I decided to use those ingredients and turn them into a mousse.

If you would like to try some of our other Chocolate and Peanut Butter combinations, check them out here:

Avocado and Peanut Butter Brownies

Chocolate, Peanut Butter and Tahini Cookies

Peanut Butter and Chocolate Ice Cream

Crispy Chocolate and Peanut Butter Fat Bombs

Banana Chocolate and Avocado Smoothie

Ok so obviously going through so much peanut butter means we have a lot of empty jars. These jars are perfect for making this Chocolate and Peanut Butter Chia Mousse. When I said no mess, I meant no mess. You can literally make and serve the mousse in the jar; no mixing bowls, no blenders or mixers. Just a couple of measuring spoons and a fork plus the empty jar (or a mason jar if that’s what you have on hand).

No more Mum Guilt (well for today at least).

I shook this together during the twins’ day sleep and it was ready to go for dessert after dinner. They loved the new Chocolate and Peanut Butter Chia Mousse! Hooray! Mum guilt for not making dessert, gone for a couple of days.

Shake it up.

I use a 400ml tin of coconut milk to make the mousse, but I split it between 2 seperate jars. Make sure you shake the tin really well before opening it. I find you can barely hear the liquid in it once you’ve given it a really good shake. Then you can pour half into one jar and half into the second.

Once you’ve added the rest of the ingredients, give it a really good stir with a fork. Then simply screw the lid on and shake the jar vigorously. Next put all your ingredients away and then give the jar another good shake before putting it in the fridge for a few hours to thicken.

Serving Sizes.

I said you could serve it straight from the jar, but that’s a huge serving for a toddler, so I do put it in bowls for them. I find they manage about 60g comfortably after having a meal. Which means with both jars of Chocolate and Peanut Butter Chia Mousse you should get about 8 serves. Or 4 serves per jar. For an adult I’d say go ahead and double a serve.

The left overs will keep in the fridge for 2-3 days, but ours never last that long.

Chocolate and Peanut Butter Chia Mousse

Vegan Chocolate and Peanut Butter Chia Mousse; beautifully creamy and delicious. Not to mention so easy to make you could practically do it with you eyes closed! No mixers or food processors, just a jar, a fork and a tablespoon. Easy

Course Dessert

Keyword Chia Seeds, Chocolate, Coconut Milk, Mousse, Peanut Butter, Tahini

Prep Time 10 minutes

Setting 2 hours

Servings 8

Ingredients

400 ml tin of coconut milk 68g of fat
1 tbsp smooth, natural peanut butter 9.8 g of fat
1 tbsp tahini 12g of fat
2 tbsp chia seeds 10g of fat
2 tbsp maple syrup
4 tbsp cacao powder

Instructions

Shake the tin of coconut milk until you can barely hear any liquid moving around on the inside.
Pour the coconut milk evenly between 2 mason jars.
Measure out 1/2 a tbsp of peanut butter and tahini and add it to one jar and then do the same again with the other jar.
Add 1 tbsp of chia seeds to each jar.
Place 2 tbsp or cacao powder in each jar.
Pour 1 tbsp of maple syrup into each jar.
Stir both jars vigorously with a fork and then place the lids on the jars.
Shake the jars until the ingredients is fully combined.
Put all your ingredients away (this gives the jars a couple of minutes to settle) and then shake the jars again before placing them into the fridge for a few hours to thicken.
Serve in bowls or eat straight from the jar.