Chocolate Raspberry Mousse
- 3 heaped teaspoons chia seeds
- 2 teaspoons of Loving Earth chocolate coconut butter
- Coconut cream – approx 150ml
- Raspberries (fresh or frozen)
Melt the chocolate coconut butter and mix into the coconut cream. I do this by putting them both into a small empty glass jar and sitting it in hot water for a few minutes. Add the chia seeds and shake well until the chocolate has mixed thoroughly and the chia seeds have started to gel. Add the raspberries and put in fridge for a few hours or overnight.
You can add more chia seeds or coconut cream according to how thick you like it.