Chia plant is from the family of mints.They are originally from central America and are now in great demands for their nutritional value. Rich in potassium, calcium, iron and omega oils chia seeds are becoming a great food supplement in vegetarians cooking. I like the texture that add to puddings, mousses and ice creams. By themselves they don't taste very much like anything, which make them very versatile in given texture to any food. They also work wanders for vatta constitution in case of gas and constipation. This mousse is easy to make and make a great desert, snack or breakfast. You can find in health food stores white or black chia seeds.Ingredients
Serves 41/4 cup chia seeds (black or white)
1 can full-fat coconut milk
2 tbsp pomegranate syrup- Lebanese stores carry this syrup
4-5 tbsp jaggery or coconut sugar.
1/4 tsp orange peel.
1/3 cup cacao powder or 1/2 tsp of happy heart from satya spices.
pinch of sea salt
toppings: raw sliced almonds, raw coconut flakes/chips
Process the chia seeds in a coffee grinder for about 20 seconds or until ground to a fine powder. Whisk and set aside.
Blend together the coconut milk, pomegranate syrup, sugar, rose water, the seeds and a pinch of sea salt until lightly incorporated. Add cacao powder or happy heart blend from satya spices and process until completely smooth, scraping down the sides.
Continue to process until the pudding is smooth and no clumps remain. Pour the mixture into individual ramekins or bowls. Refrigerate for a full 24 hours before serving.
To serve, toast a handful of sliced almonds and raw coconut flakes in a skillet over medium heat until lightly browned. Top the chocolate mousse with the toasted almonds and coconut and some pomegranate syrup.