I’m having a passionate love affair with chia seeds! I have been a fan of this potent superfood for quite some time and I love finding new creative ways to add them into my diet on a regular basis. Chia seeds are on my list of healing foods that you need to start eating for vibrant health.
In my last post I said I would be sharing some healing foods desserts that won’t affect your health in an adverse way like some of the desserts that are in abundance during this time of year. My chia chocolate pumpkin mousse fits the bill perfectly, it’s easy to make and great for sharing with family and friends when you want to enjoy a healthy tasty dessert.
All over the internet and on television people are touting the health benefits of this tiny seed. Chia seeds are a member of the mint family and were consumed by the Mayan, Aztec, and Incan people for strength. Chia is a potent source of plant-based protein, omega-3 essential fatty acids (ALA), calcium, iron, and fiber. Chia seeds have the unique ability to absorb up to 12 times their weight in liquid which makes them good for detoxification because they can absorb toxins and the high fiber content will help move these toxins out of your body.
Chia seeds can also help stabilize your blood sugar by slowing down the conversion of carbohydrates into sugar. 2 tablespoons of chia seeds have 4 grams of protein, 205 grams of calcium, 5 grams of omega-3 fatty acids, and 8 grams of fiber. To find out more benefits of this superfood seed check out my post .
If you’re a frequent eater of chia seeds you probably are already adding these super seeds into smoothies, drinks, cereals, jams, yogurt, and puddings which are some of the most popular ways to enjoy them. If you’re new to using chia seeds, you may be asking yourself how can I add these seeds into my diet and enjoy their mild taste and potent health benefits.
I decided to create a vegan mousse which combines ground up black chia seeds, pumpkin puree, coconut milk, raw chocolate, and tea for a healthy healing dessert that tastes delectable and completely decadent at the same time! If you don’t like coconut milk you can substitute cashew milk instead.
Pumpkin is a favorite late fall and winter squash that is extremely high in nutrients with a mild flavor that works in both sweet and savory recipes. In this dairy-free mousse, the pumpkin and coconut milk is the key to creating a luscious texture that mimics a traditional mousse. I used organic canned pumpkin puree to make the recipe easy for you to make but you can use fresh roasted pumpkin puree if you have the time. Pumpkin is an excellent source of vitamin A, vitamin C, carotenoids, beta-carotene, antioxidants, essential fatty acids, potassium, magnesium, and fiber. All of these important nutrients help protect your body against free radical damage, inflammation, and disease.
Today’s recipe uses Yogi Tea’s Mayan Cocoa Spice™. This fantastic spiced tea is a delectable blend of organic cocoa shells, cinnamon bark, roasted chicory root, cardamom, ginger root, vanilla, cloves, and black pepper that really enhances the flavor of the pumpkin and chocolate. If you don’t have this tea feel free to try the recipe without it. The recipe won’t have the exact same flavor or nutrients as my version but it will still taste wonderful.
Chocolate is a definite must have in many of my desserts. I am a self professed chocoholic and have been for many years. In today’s recipe I used organic raw chocolate powder aka as raw cacao powder along with a melted chocolate bar to drizzle on the mousse for an intense rich chocolate flavor that real chocolate lovers can truly savor! If you have read any of my chocolate recipes on this blog you can discover all the great health benefits that chocolate and raw chocolate offer. Add some chocolate into your diet and enjoy the benefits.
Makes 3½ cups
1¼ cup organic full fat coconut milk
1 bag Yogi Tea Mayan Cocoa Spice™
¼ cup raw cacao powder or organic cocoa powder
⅔ cup sucanat or coconut sugar
1 teaspoon cinnamon
3 teaspoons pure vanilla extract
3 tablespoons chia seeds-grind into powder
1-15 ounce can organic pumpkin puree
1-70% organic dark chocolate bar
¼ cup raw pecans or your favorite nut
1. Heat coconut milk in a small saucepan over medium heat until hot and simmering but not boiling. Remove paper tag from tea bag and add to hot coconut milk. Steep the tea for 5 minutes.
2. Remove tea bag and stir in raw cacao or cocoa powder, sucanat or coconut sugar, cinnamon, and vanilla. Stir mixture until smooth.
3. Remove coconut tea milk from the stove and set aside. Place chia seeds into the blender or a spice grinder and pulse until they turn into powder.
4. Pour coconut tea milk into blender with the chia seed powder, and add pumpkin puree. Blend until smooth and creamy. Taste and add additional sweetener to taste if needed.
5. Pour chia chocolate pumpkin mousse into a heatproof container and refrigerate for at least 1 hour or overnight. Once the mousse is chilled, serve topped with the melted chocolate bar and pecans. Mousse lasts for 1 week covered in the refrigerator.