Chocolate-raspberry mousse
Who says decadent food isn't good for your health? You just have to know how to do it! Your gut will love this chocolate-raspberry mousse as much as you do!
On to the recipe!
Ingredients
- 2 bottles of raspberry Bio-Kidz
- ¼ cup almond milk
- 4 tbsp. tbsp chia seeds (available in bulk)
- 4 tbsp. tbsp cocoa powder (available in bulk)
- 4 Medjool dates, pitted (available in bulk)
- Fresh raspberries
Preparation
Shake the Bio-Kidz bottles, then pour them into a medium-sized Masson jar. Add almond milk, chia seeds and cocoa powder. Close, shake for 20 seconds and refrigerate for 4 to 24 hours. Take the time to shake a few times in the first 10 minutes to allow the chia seeds to swell without becoming caked.
Once chilling time is complete, combine the liquid mixture with the dates in a blender and blend until frothy. Add a splash of almond milk if needed. Pour into two bowls, garnish with raspberries and serve immediately.
The liquid mixture will keep for 5 days in the refrigerator.
Tips
The longer you let the chia seeds sit, the more chance they will have to expand properly. One night is an optimal time frame.
If the dates are not soft enough, soak them in water for a few hours.
An original recipe by Olena Osipov, for Bio-K Plus
