Vegan and Paleo… Quick, Healthy, Deliciously Decadent Dessert!

Perfect for St. Patrick’s Day, Christmas, or Anytime!

This nutrient-dense dessert is packed with fiber, plant protein, and heart-healthy omega-3s from chia seeds, plus antioxidant-rich, magnesium-packed raw cacao. Together they help support steady energy, digestion, glowing skin, and reduced inflammation.

Serves: 2 – 4

Ingredients:                                                                                                   

Chocolate Mousse:

  • 1/2 cup avocado, mashed (about 1 medium avocado)
  • 1/4 cup unsweetened full-fat canned coconut cream
  • 1 tablespoon coconut oil melted
  • 3 tablespoons real maple syrup or date syrup (*sugar-free: use a few drops of stevia to taste OR 1/4 cup Allulose or Monk Fruit powder)
  • 1/2 tablespoon. non-alcohol vanilla extract
  • 3 1/2 tablespoons raw unsweetened cacao powder
  • 1/8 tsp. sea salt

Optional if on hand: A pinch of espresso powder brings out the chocolate flavor.

Mint chia pudding:

  • 1 cup unsweetened vanilla – almond milk or coconut milk
  • 1/4 cup chia seeds
  • 1/2 -1 Tbsp. real maple syrup to taste. For *calorie-free, see the above options.
  • 1/8 tsp. peppermint extract

Optional for green color: a few baby spinach leaves or a pinch of spirulina powder.

Substitution for peppermint extract: Blend fresh mint leaves (0.66 oz. package).

Optional dairy-free cream toppings: So Delicious CocoWhip (coconut whipped cream) or Reddi Wip almond or coconut non-dairy whipped cream.

Make your own coconut whipped cream (dairy-free) vegan.

Garnish: A mint leaf for St. Patrick’s Day and/or for Christmas, a mini candy cane.

Directions:

  1. Use only the cream and save the water for smoothies.
  2. Make the chocolate mousse bottom – In a small food processor, blend the mashed avocado, coconut cream, coconut oil, maple syrup, vanilla extract, cacao powder, and sea salt until smooth and creamy, scraping down the sides of the food processor as needed.
  3. Divide between two to four glass dessert bowls and spread evenly.
  4. Refrigerate mousse while making chia pudding.
  5. Add non-dairy milk, chia seeds, sweetener, and peppermint extract to a bowl and whisk to mix well.
  6. Pour evenly on top of the chilled mousse in the glass dessert bowls.
  7. Cover and refrigerate for a few hours or overnight until ready to serve.

Enjoy!                                              

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, Refined Sugar and *Nuts.

*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people allergic to tree nuts can safely eat coconut.

  • Vegan, Paleo and Low Carb Friendly! 

For More Recipes, go to www.LisaStimmer.com