Overnight Chocolate Orange Mousse

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Friday night, 11 pm. After a hard week, I deserved a reward. But it was too late and I normally don’t buy sweets treats or desserts from the shops. I was so tired anyway, but I NEEDED A CHOCOLATE WEEKEND. So what I can do?

Let’s see what I have in the cupboard…

Cocoa powder… good start.

Dates.

Cinnamon (I never run out of cinnamon).

Oranges.

Chia seeds.

I opened the fridge… almond milk. Eureka!

This is the result. I just mixed the ingredients, kept it in the fridge and went straight to bed. Next day: I added dates, blended for 2-3 minutes and ta-da! Magic. And it was magical in my mouth too: creamy, rich, chocolaty, citrusy. I had it for breakfast and then went out for a run! It is not only a satisfying treat for your chocolate cravings, but also recharging.

So I hope you try this recipe and enjoy it as much as I did! Take a picture and tag it #whistlinginthekitchen on Instagram, I would love to see it!

 

 

OVERNIGHT CHOCOLATE ORANGE CHIA SEED MOUSSE

Indulge yourself with this creamy chia seed mousse. Very easy to make with only 8 ingredients and naturally sweetened, you’re going to love it! Enjoy it as a snack, for breakfast, or dessert.
Course Breakfast, Dessert, Snack
Cuisine American, dairy free, fitness, healthy, sugar-free, vegan
Prep Time 15 minutes
Resting Time 5 hours
Servings 2 servings

Ingredients

  • 180 ml unsweetened almond milk or light coconut milk
  • 30 g chia seeds
  • 12 g organic cocoa powder unsweetened
  • 3 medjool dates pitted
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest preferably from an organic orange!

Instructions

  1. Add all ingredients except the dates to a mixing bowl and whisk to combine.
  2. Keep it covered in the fridge and let it rest overnight or at least 3-5 hours (chilling is mandatory)
  3. Next morning, add the dates (pitted) and blend until it is completely smooth and creamy.
  4. Serve chilled and sprinkle some orange zest, or your favourite toppings: fruit, granola, toasted chopped nuts…
  5. Keep covered in the fridge for 2-3 days.

Recipe Notes

  • I reused tapenade jars to serve these puddings, as they have the perfect serving size. You can use little glasses or bowls, but this way you can close it perfectly with the lid and avoid to use cling film. Also, is a good excuse to not throw away those glass jars!
  • You can substitute orange for shredded coconut or nuts (but only a handful!)
  • If you don’t have a blender, no worries! You can have this recipe as a pudding, just using maple syrup or honey instead, without blending. 
  • You can make your own vanilla extract, check this recipe.

Recipe adapted from Minimalist Baker

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