By Chef Vivien Cunha

Image Culinary Chocolate Musse

Photo: Christa Foley

This an amazing dessert that is guilt free, dairy free and light! The chia seeds add a digestive quality to this dessert and chia seeds are known for lowering cholesterol and to improve digestion.  You can add dried coconut , fresh berries, granola and coconut cream on top.

I love this mousse! I added the maple syrup as an optional item. I don’t use it, I think the dates add enough sweetness for me. You have to taste it before adding the maple syrup or honey and decide if is needed for your palate.

Get the recipe:


(Serves 4)

1 can of coconut milk

4 TBS of chocolate powder unsweetened

1/2 tsp of cinnamon powder

1 tsp of vanilla extract

8 large pitted dates

2 TBS of chia seeds

2 TBS of Maple syrup or honey ( optional)

For decoration: 1/4  cup of dried coconut

How to make:

Mix all ingredients, except the dried coconut, in a food processor to Vita mixer blender and mix until is well combined. Then pour mixture into 4 small ramekins or glass dessert  bowls. Refrigerate for at least one hour and decorate with the dried coconut.


* Vivien Cunha has been working in the food industry since 2005 as a chef, caterer, food instructor, published  culinary writer.  At this time she is working in her Plant Based Vegan cookbook and was a finalist in the TV Show “ The Next Food Network Star” season 3.

Facebook Comments