As we head towards summer and the days start to become warmer, I can feel my body start to crave lighter, fresher breakfast options. This creamy chocolate raspberry chia mousse ticks all the boxes and will have you scraping the sides of the jar to get every last morsel out. To be honest I didn’t know if I should classify this scrumptious mousse as a dessert or breakfast option; you see it tastes like dessert but is healthy enough to be a breakfast option. Don’t be put off by the cheeky vegetables I’ve snuck in there, I promise you won’t taste them (this recipe has been tested out on my flatmate twice!). Along with the chia seeds, they help bump up the fibre and nutrient content – hence making this a suitable brekkie. One more thing, please don’t forget the raspberries, they are worth every single penny and help cut through the cocoa – providing just the right amount of sweetness.
Like with every recipe I post, I’m about to bombard you with a few nutritional facts about the ingredients I used, feel free to scroll down to the recipe below if this doesn’t interest you…
Raspberries -these tart, sweet, juicy berries are packed with antioxidants! Why should we care about antioxidants? Well they help us stay fit and healthy by scavenging free radicals that are responsible for damaging our cells and starting disease processes. Raspberries are also packed with nutrients including vitamins C & K, manganese & fibre. Studies also suggest berries like raspberries may have beneficial effects in helping reduce insulin resistance and improve cardiovascular health -well worth the $6 frozen bag if you ask me.
Cocoa or Cacao –people often presume that cocoa is less healthy than cacao or that they should pick cacao over cocoa. The reality of the matter is they both contain nutritional benefits. Let’s start with cacao: this is the less refined version of cocoa. Cacao is higher in antioxidants, magnesium and theobromine (the stimulating and bitter component of chocolate). However if a recipe calls for raw cacao I’d advise only using it if the recipe is raw; the additional benefits of cacao once cooked are negligible. Cocoa still has a decent nutritional profile despite being associated with refined sugar loaded sweets. Cocoa is packed with potassium (important for maintaining our blood pressure, cardiovascular health and muscle contraction), as well as the antioxidants and theobromine found in cacao (albeit in smaller amounts).
Chia Seeds –fibre, fibre, fibre! One of the greatest nutritional aspects of chia seeds is their fibre content. Fibre helps keep insulin levels steady, feeds our gut bacteria, keeps our bowels trucking along and helps us stay fuller for longer. Not only packed with fibre, chia seeds are a higher protein seed, helping provide you with a range of essential amino acids required for muscle maintenance and growth. You’ll also get a hit of omega 3 fatty acids (essential for brain health), calcium, phosphorus and magnesium -that should help keep your body happy!
I’ve likely rabbited on for far too long, so enjoy the recipe and let me know how you get on!
Enjoy the rest of your week and have a happy Wednesday,
- 1 small carrot -grated
- 1 small courgette/zucchini
- 2 tbsp chia seeds
- 1 heaped tbsp Nuzest Vanilla Clean Lean protein powder
- 1 tbsp cocoa or cacao -more if you want a rich chocolate taste.
- 1/2 large banana or 1x large banana -preferably frozen
- 1-1.5c plant-based milk of choice -I used almond
- 2x heaped tbsp raspberries
- Add all ingredients to a blender or nutribullet and blitz until silky and smooth.
- Pour into two jars and leave in the fridge to set overnight or two hours minimum.
- Top with raspberries and your choice of yoghurt and your ready to go!