Strawberry Chocolate Chia Mousse

Chocolate_Chia_Mousse

Spring is the second biggest cookbook release season of the year, and my desk is currently home to approximately ten of this season’s newest and soon-to-be-released titles. I’ve spend the past few weeks cooking from the pages of each, a mix of testing recipes for review and pleasure, and my current favourite books are the ones that have given me plenty of new ideas for feeding my littlest eater.

Growing Up Gourmet is one of the books I’ve been cooking from this week, and while it doesn’t release to the public until late next month, it’s definitely one you’ll want to make a note of if you’re feeding anyone under the age of two. Written by Jennifer Carlson, co-creator of Baby Gourmet—one of the top-selling organic baby food brands in North America—this book shows parents how to make nutritious, delicious homemade meals and snacks your baby and older family members will enjoy.

This strawberry chocolate chia mousse caught my eye from the get-go. Using seasonal fruit (well, almost. Strawberries will be in season soon if it ever warms up!), plus coconut milk and chia seeds to create a mousse-like, spoonable snack you baby will love. The addition of cocoa powder, maple syrup and cinnamon gives it a decadent taste while keeping the recipe healthy and toddler friendly. I put all of the ingredients in my NutriBullet and blend for 60 seconds. Then I pour the mixture into resealable containers and pop them in the fridge overnight. The entire process takes no more than 6 minutes and makes a sweet snack my toddler can’t seem to get enough of.

Adapted from Growing Up Gourmet

Makes 4 ½ cup servings

You’ll Need

  • 14 oz. coconut milk
  • ¼ cup water
  • ¼ cup chia seeds
  • 1 Tbsp unsweetened cocoa powder
  • 2 Tbsp maple syrup
  • Pinch ground cinnamon
  • 2 tsp vanilla extract
  • ½ cup strawberries, fresh or frozen

Prep and Cook

  • 1
    Place all of the ingredients in a blender. Blend on high for 60 seconds until the chia seeds are ground.
  • 2
    Pour the mixture into 4 resealable containers, cover and place in the refrigerator for 6 hours or until set. Store covered for up to 4 days.
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