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Nut Butter and Jelly Chia Mousse

Belated Valentine's Day wishes to the old and young, singles and couples. May love fill your days and your days be full of those you love.

Nut Butter and Jelly Chia Mousse

This recipe can be made with either almond butter or peanut butter. I like it with strawberry jam (St Dalfours is a no sugar variety if you haven't the time or inclination to make your own) but again, the choice is yours.

It's packed with good fats from avocado, fibre from chia seeds and natural sweetness from dates. Top as creatively as you like - I used some melted chocolate, freeze dried strawberry pieces, crushed almonds, cacao nibs and dried edible rose petals.

Nut Butter and Jelly Chia Mousse
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2

1/2 large, pitted and peeled ripe avocado (approx 80g without skin and stone)
1/2 cup (75g) raw unsalted cashew nuts, soaked in filtered water for 6 hours/ overnight and drained
2 large soft medjool dates, pitted (30g), pre-soaked and drained if hard
2 tbsp (20g) chia seeds
2 heaped tbsp (45g) unsweetened almond butter (or peanut butter)
1/2 tsp vanilla extract
pinch sea salt
1 cup unsweetened coconut milk, plus extra if needed

To top: 2 tsp strawberry jam
Optional garnish: melted chocolate, crushed nuts, cacao nibs, edible flower petals, freeze dried strawberries

1. In a high powered blender, combine all mousse ingredients until smooth, adding a splash extra milk if needed to thin consistency.
2. Divide into two serving bowls and top each bowl with a teaspoon of jam and any other toppings as preferred. Serve immediately. If not eating immediately refrigerate without toppings until ready to eat then decorate prior to serving.