Vegan Chocolate Mousse Recipe

Written By The Good Food Yogi

These are a great little mid afternoon, or evening, treat!  

Ingredients and method

Blitz all the ingredients below, in a food processor - taste and add to small shot glasses.


Then let them set in the fridge for at least 30 minutes or even overnight. (Or as long as you can resist). 

The chia seeds just need to absorb some of the liquid to make that lovely smooth mousse consistency.

If you like a bit of a crunch, then add the nuts after you’ve blitzed everything so you get some nice chunky bits in there too.

  • 1 tin of coconut milk 

  • 250ml of soya milk

  • 2 tbsp cacao powder 

  • 2 tbsp maple syrup 

  • 1/8 cup of chia seeds 

  • Pistachios (as many as you like)

  • Lemon zest - use fine grater 

  • 2 tbsp vanilla essence / vanilla pod x1

  • Coconut shavings to decorate 

The Good Food Yogi

Emma Garland is founder of The Good Food Yogi and North Wales Yoga Retreats; a hugely successful Yoga and Wellness Brand, transforming the wellness of hundreds of members across the world for almost 10 years.

Qualifying in her 200 hour Ashtanga Vinyasa Yoga Teacher Training in 2013, Emma continues to develop her own practice, whilst enhancing her knowledge and teacher training experience; Emma is now recognised as Senior Yoga Teacher and Approved Coach with the UK Yoga Alliance Professionals body.

Emma delivers weekly online and physical yoga classes; informative workshops; bi-annual weekend retreats and workplace wellness on a weekly basis to her hugely popular, ever-growing community. As part of the wellbeing experience, Emma shares insightful knowledge of her plant-based/vegan experience, through fun, hands-on cookery workshops, as well as cresting the complete plant-diverse experience at her popular, sell-out weekend retreats.

https://www.TheGoodFoodYogi.co.uk
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