Blackberry Mousse Cups with Chia Pudding | Vegan Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: Greek yogurt

Coconut cream provides a dairy-free option with similar richness.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup offers a lower glycemic index sweetener.

chia seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds are a good source of omega-3s and can be used similarly.

Combine 1 cup coconut milk and 2 tbsp chia seeds in a bowl and set aside for 10-15 minutes.

Stir the chia mixture well again and refrigerate for 4-8 hours or overnight to thicken.

Blend 150g blackberries with 1/4 cup pomegranate juice until smooth and set aside.

In a separate bowl, whip 1/2 cup aquafaba with 1/4 cup sugar powder for about 15 minutes until firm peaks form.

Fold in ~8 tbsp of the blackberry puree into the whipped aquafaba gently.

Layer ~6 tbsp of chia pudding at the bottom of serving cups.

Top with the blackberry mousse mixture, creating a layered effect.

Garnish with ~3 tbsp fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens