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Breakfast recipe · from the recipe book

Blended Chocolate Raspberry Chia Mousse

A silky, blender-smooth chocolate chia pudding with bright raspberry tang and a thick, mousse-like body.

Blended Chocolate Raspberry Chia Mousse

Ingredients

  • 2⅓ cups (550 ml)560 gSoy milk, original
  • 2½ oz70 gChia seeds
  • 1⅔ cups200 gRaspberries
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup28 gUnsweetened cocoa powder
  • 2 tbsp45 gHoney
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Divide the raspberries: set aside half for folding in at the end and use the remaining half in the blender.
  2. In a large bowl, whisk the soy milk with the chia seeds and let stand 10 minutes, whisking again twice to break up clumps.
  3. Pour the chia mixture into a blender. Add the Greek yogurt, the unsweetened cocoa powder, the honey, the vanilla extract, the salt and the blender half of the raspberries.
  4. Blend on high for 1 to 2 minutes until completely smooth and glossy, with no streaks of cocoa powder left.
  5. Pour the chocolate mixture into a container, cover and chill in the fridge at least 4 hours or overnight, until thick and spoonable.
  6. Lightly crush the reserved half of the raspberries with a fork and swirl them through the chilled pudding, then spoon into 4 bowls and serve cold.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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