Chocolate Mousse with Homemade Jam

Two words: Chia Seeds. Possibly the most versatile superfood of them all. Without them, I wouldn't be able to share with you my healthy Chocolate Mousse recipe OR my Homemade Raspberry Jam, and that would be disastrous. So let's just take a moment to be grateful for chia seeds and all that they do for us.

I'm sure by now you've gathered that chia seeds are the main star of the recipe I'm about to share...

By mixing these teeny tiny seeds with a few other ingredients, I was able to create the most delicious, rich, smooth and creamy chocolate mousse, as well as the sweetest, tastiest and most flavoursome healthy raspberry jam.

This recipe is packed full of superfoods and has so many hidden health benefits, which makes it the best guilt-free dessert you'll have in a long time!

I absolutely nailed this recipe and cannot wait to share it with you and see how you like it!


Makes 3-6 depending on your serving size


For the Chocolate Mousse:

1/4 cup of Morlife chia seeds

1 x can of full fat coconut milk

1/3 cup of Morlife cacao powder

2-3 tbsp of maple syrup (depending on how sweet you want it)

4 medjool dates, pitted

Pinch of pink Himalayan sea salt

For the Raspberry Jam:

2 tbsp of Morlife chia seeds

2 cups of fresh or frozen raspberries (or berries of choice)

2 tbsp of water

2 tbsp of maple syrup


To make the Mousse:

  1. Pour the coconut milk into a bowl and then stir in the chia seeds until they're evenly spread throughout the milk. Allow it to sit for 5 minutes to thicken.

  2. In a high speed food processor / blender, add the cacao, maple syrup, medjool dates and salt. Next, add in the chia seed mixture once it's finished thickening.

  3. Blend the mixture until its completely smooth - depending on your food processor, this may take up to 1 minute.

  4. Evenly pour the mousse into individual jars and place them into the fridge for a few hours to set.

To make the Jam:

  1. Add the raspberries, chia seeds, maple syrup and water to a sauce pan and turn it onto low heat, stirring occasionally.

  2. After 5-10 minutes, a jam consistency will form and you can turn off the heat.

  3. Store the jam in a glass jar and put it in the fridge to set.

Once both components have set, serve the mousse with a dollop of jam, cacao and coconut yoghurt (totally optional but highly recommended).

And it's as simple as that! The quickest, easiest, healthiest and tastiest chocolate mousse and raspberry jam that you'll ever make!


Britt x

P.S. I want to give a special shoutout to Morlife for making this recipe possible. Their chia seeds and cacao were definitely the star of this recipe!

613 views0 comments

Recent Posts

See All