This super easy dark chocolate mousse is very rich - and very versatile. You could serve it in pretty glasses at a fancy dinner party topped with coconut whipped cream plus raspberries or other fresh fruit. Or you could simply eat it for breakfast topped with bee pollen and some crunchy cacao nibs. Chocolate for breakfast is never a bad idea!

¼ cup chia seeds soaked in 2 cups water

¼ cup coconut oil

3 tablespoons raw honey or more to taste

1 teaspoon vanilla powder

¼ teaspoon salt

4 soaked dates, plus stevia to taste (or use all non-glycemic sweeteners)

3 - 4 oz cacao paste, melted

optional: maca, shilajit, etc.

First, soak and stir the chia in the water until the chia expands and becomes gelatinous, which will take about 5 minutes, 15 to fully absorb. Pour the soaked chia into a high-speed blender, along with everything else. Run the blender on high for at least a full minute, until the mixture is very smooth with no traces of chia seeds. Taste it and add more sweetener if necessary and blend again. Pour into small serving dishes and chill for a couple of hours or overnight.

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