In a bowl, whisk together the chia seeds, a2 Milk® Full Cream, cocoa powder, maple syrup, and vanilla. Cover and place in the fridge for 2 hours or up to overnight.
Transfer the chia seed mix to a blender and blend on high until smooth and creamy. Taste and add more maple syrup if a sweeter mousse is desired. Spoon the mousse into 6 serving bowls or glasses. Cover and chill for 2–4 hours
To make the coconut hearts, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.
Line a baking tray with baking paper. Spread coconut cream into the prepared pan. Freeze 20–30 mins. Using a heart cookie cutter, cut out heart shapes.
Serve the mousse topped with coconut hearts and if desired, dried roses and cacao nibs.
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