Very Berry Chocolate Chia Breakfast Mousse
By Amy Crawford
Ok, no room for modesty on this blog today - holy moly was I happy with myself this morning when a teaspoon of this creamy, chocolatey delight made it into my mouth! As far as I'm concerned healthy breakfast ideas need to be made multiple times over and enjoyed for their healthy, healing, nutritional value.
As per my instagram post at breakfast I listened to an amazing raw food lecture by David Wolfe yesterday where he shared the fact that there is a proven synergy between chocolate (the number one antioxidant food in the world - 15 times higher than blueberries and THIRTY times higher than red wine!) and berries. When these foods are combined the efficacy of the antioxidants actually getting into your blood is doubled if not tripled. I decided to listen to David and give my body a dose of what it no doubt needs - a beautifully easy and healthy breakfast idea that is also an antioxidant powerhouse! Any excuse for a chocolate hit will do.
Let me preface this by saying I love chocolate and I love it dark. If you struggle with the intensity of rich chocolate perhaps start this recipe with less cacao and see how you go. In any
1 cup almond milk (or milk of choice) (this portion was edited to add more liquid 5/13)
1/4 cup berries (I used frozen in the mousse)
3 tbsp chia seeds
1 tablespoon good quality, raw cacao (in my case, heaped)
1-2 heaped tablespoons greek or natural yoghurt (or CoYo)
1 heaped teaspoon maca powder
2 teaspoons rice malt syrup or stevia to taste
Optional toppings: a dollop of yoghurt and fresh berries (not optional in my book ;-)
Throw all ingredients into your blender/Thermomix and blend until smooth. I like mine really, really thick and smooth so I let it run for a good minute or two. Given it's lack of liquid it will now be pretty thick. I poured mine into a glass and popped it into the fridge for 20 minutes to let the chia seeds soften (easier on your digestion).
I am seriously really looking forward to your feedback so please share!