This is such an easy and fuss free dessert. I love how simple it is to make and yet so delicious and satisfying. The chocolate mousse has to be my favourite part as it’s so rich, creamy and decadent. I love the contrast between the crunchiness of the crumble and the creamy chia pudding, it’s literally heaven in a mouth! I love topping it with cacao nibs and chocolate cookies for extra indulgence but coconut chips or extra chopped chocolate would be great too!
For the chia base:
1 dl (1/3 cup) of chia seeds
2 dl (¾) cup of almond milk
A dash of vanilla extract
1 tablespoon of maple syrup (optional)
For the crumble layer:
1 dl (½ cup) of almond
5 pitted dates
1 tablespoon of cacao powder
For the chocolate & coffee mousse:
2 dl (¾ cup) of cashew soaked for at least 8 hours or overnight
1 bar of melted Goodio Coffee chocolate bar Bar (48 gr)
2 tablespoon of strong brewed coffee
2 tablespoon of coconut cream
1 dl (1/3 cup) of almond milk
2 tablespoon of maple syrup
Dark chocolate chunks
Some crumbled cookies of your choice
Start by chia pudding. Place the chia seeds into a bowl and add the almond milk, maple syrup and vanilla extract. Mix everything well together, I like to use a whisk to avoid any lumps. Once you have a smooth consistency place it in the fridge for at least 1 hour to thicken up. The chia pudding is ready when it is thick and creamy and it has kind of gloopy consistency.
To make the crumble layer: place all the ingredients into a food processor and blitz until you have a crumbly and slightly sticky mixture. Leave it onto one side.
To make the mousse: drain and rinse the cashews, place them into a food processor and all the other ingredients. Add the coffee, coconut cream, almond milk, maple syrup (don’t add the chocolate at this point). Blend everything until you have a creamy and smooth consistency. Scoop out about a bit less half of the mixture and place it into a bowl while you are making the chocolate layer. Add the melted chocolate to mixture in the blender and blend again until smooth. Make sure the other ingredients are room temperature and not straight from the fridge as the melted chocolate might split in reaction to that.
To assemble: place half of chia pudding into each jar/ glass, add the nutty crumble and pour the coffee cream on top follow by the chocolate.
Top with your favourite toppings and enjoy! If you like a thicker consistency you can refrigerate the parfaits (without toppings) for 1 hour.
Recipe by Elisa Rossi