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!

Ingredients: 

Makes 2 jars/glass

For the chia base:

1/3 cup of chia seeds

¾ cup of almond milk

A dash of vanilla extract

1 tablespoon of maple syrup (optional)

For the crumble layer:

½ cup of almond

5 pitted dates

1 tablespoon of cacao powder

For the chocolate & coffee mousse:

¾ cup of cashew soaked for at least 8 hours or overnight

40 gr of good quality dark chocolate – I have used Goodio Coffee Flavoured one

2 tablespoon of strong brewed coffee

2 tablespoon of coconut cream

1/3 cup of almond milk

2 tablespoon of maple syrup

Toppings:

Dark chocolate chunks

Cacao nibs

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 is thick and creamy and kid 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.