This mousse is decadent, smooth, rich, and wonderfully chocolatey. Plus it’s full of fiber, protein, magnesium, and omega-3s. Oh, and it’s incredibly easy to make - what’s not to love?

Ingredients: (Makes 3 servings)

• 10 Whole Dates (dried & pitted)

• 1 Cup Water

• 1 Cup Full Fat Coconut Milk

• 1/4 Cup Dutch Processed Cocoa Powder

• 1/4 Cup Chia Seeds

• 6 Tbsp. Dark Chocolate Seed Blend

• 1 tsp. Vanilla Extract

• 1/4 tsp. Salt

• Optional toppings (raspberries, strawberries, whipped cream, shaved dark chocolate)

Combine dates and water in a quart sized container with a tight fitting lid. Set aside on the counter for 1-2 hours to soften the dates. Add remaining ingredients to the container and stir well to fully combine. Secure the lid and place in the refrigerator for at least 4 hours (overnight is best to fully hydrate the seeds). Remove mixture from refrigerator and transfer to a blender. Puree on high speed until very smooth, adding more water if needed (1 Tbsp. at a time) to achieve a smooth, uniform consistency. Spoon mousse into serving dishes or a storage container, cover tightly, and transfer back to the refrigerator for at least an hour. This extra cooling step allows the mousse to thicken and firm up again before serving. Enjoy cold with your favorite toppings - we love this raspberry and coconut whipped cream combo!

This 3-Seed Chocolate Mousse can be stored in the refrigerator for 3 days in an airtight container.

Nutrition info (per serving): 400 Calories, 27g Fat, 37g Carbs, 14g Fiber, 11g Protein.

If you are Seed Cycling, each serving contains 2 Tbsp. of ground flax and pumpkin seeds. No substitutions or extra work necessary, just enjoy this rich, chocolatey treat to get your daily seeds in!

This recipe can easily fit a range of dietary needs. It’s naturally vegan and gluten free, and can be made with nut-free milk if desired (higher fat content will result in a richer mousse).