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coconut vanilla whipped chia mousse w/ smashed raspberries


1 can full fat coconut milk, stirred
1/4 cup chia seeds (white or black)
2 tbsp maple syrup
seeds scraped from half a vanilla bean (or a hearty splash of extract)
2 tbsp coconut butter
salt to taste
splash of almond or other milk (optional)
thawed frozen raspberries
bee pollen (optional)

Whisk together the coconut milk and chia seeds and let them sit for about 15 minutes or until they’ve noticeably thickened. Once thickened, scrape the coconut milk and chia seeds into a blender and add all of the other ingredients except for the raspberries and bee pollen. Blend on high until you have a creamy and smooth consistency, adding splashes of almond milk to thin out if necessary. Scrape mousse into a bowl and cover with cling film, pressing the film onto the surface of the mousse. Chill the mousse thoroughly.




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