Impossibly cool, creamy and rich, this Grain-Free and Vegan Chocolate Breakfast Mousse comes together easily in the blender in just minutes. It’s instant pudding vibes cleverly disguised as a nutritional powerhouse of a meal. You’re welcome.
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How are weekday breakfasts going in your house, gang? If they’re anything like mine, they’re a bit of a struggle.
The kiddos have been turning their noses up to all the go-to’s that once worked — eggs + toast, yogurt bowls, even .
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And while I absolutely adore the life saver that is for instant breakfasts of hot rice with furikake and soft eggs, sometimes even I need a little variety.
Enter this Protein-Packed Chocolate Breakfast Mousse. Or maybe it’s more of a Chocolate Breakfast Pudding?
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Either way, it’s cold and creamy, impossibly smooth, packed with serious nutrition and solidly tastes like it’s in the dessert category when it is, in fact, worthy of meal status.
And it’s a make-ahead situation. As in, put in 5 minutes of hands-on time now and you’re looking at four to six breakfasts to enjoy all week long.
As written, this easy chocolate mousse is raw, vegan and grain-free (wait! don’t let that put you off!) — but there are loads of ways you could modify it for different tastes or dietary preferences.
- Layer it with bananas or strawberries and yogurt/whipped coconut cream for parfait vibes.
- Whirl in a little instant espresso to make it mocha.
- Add even more crunchy toppings: granola, sliced almonds, toasted coconut or your fave protein-packed cereal.
Want an even more substantial meal? Follow the variation in the recipe below to make this a rich version of overnight oats that tastes verrrry close to chocolate cake batter. And for an extra protein boost, you could swap in cow’s milk or a scoop of ( has always intrigued me, too).
How Do You Make Creamy Vegan Mousse?
The ingredient list for this mousse is blissfully simple — and it’s packed with nutrient-dense goodies that will keep you feeling full (and genuinely nourished!) until lunch.
It’s an impressive mix of healthy fats, protein, and fiber plus omega-3’s, antioxidants, polyphenols, and even iron.
It’s even, dare I say, comparable to something you’d pay $8 a serving for in a meal subscription plan (or twice that in a hip, Beverly Hills supermarket *cough*Erewhon*cough*) — and absolutely a breakfast you can feel good about feeding your kiddos.
And it couldn’t be easier.
Just add soaked cashews, your milk of choice, chia seeds, cacao, maple syrup, cinnamon and salt in a blender. Let those ingredients sit for 20 minutes so the chia seeds can plump up, then give the whole thing a good whirl in a high-speed blender, pour it into serving containers and chill it overnight. (You can also pour it into one large glass storage container and serve yourself as you go, but I love the idea of grab n’ go in the morning.)
Top the mousse as desired. As a child of the ’90s, anything chocolate mousse instantly calls to mind raspberries and a sprig of mint, but I also love a dollop of whipped coconut cream and the satisfying crunch of cacao nibs.
My girls are strong believers that most foods can be further improved with sprinkles, so those made an appearance, too. And another pinch of flaky sea salt on top makes the whole thing sing, I promise you.
It’s extremely simple, extraordinarily tasty and the kind of weekday breakfast treat that you’ll genuinely look forward to. In fact, I’m already dreaming up more flavors.
Prep Time
5 minutes
Additional Time
8 hours
Total Time
8 hours 5 minutes
Ingredients
- 1 1/2 cups plant-based milk
- 1 cup cashews, soaked in hot water for an hour
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 1/2 tsp cinnamon (preferably ceylon)
- 1 tsp vanilla
- generous pinch of pink or sea salt
- toppings of your choice, if desired: flaky sea salt, whipped coconut cream, berries, cacao nibs, sprinkles, sliced almonds, granola, high-protein cereal — you name it.
Instructions
- Soak cashews in hot (not boiling) water for an hour, or in room temperature water up to overnight. Drain.
- Add all ingredients to a high speed blender and allow to sit for 20 minutes so chia seeds can gel (they’ll blend more completely this way).
- Blend until completely smooth, pulsing on high speed and tamping out any air pockets, if necessary. Mousse should be smooth and creamy, as pictured.
- Transfer mousse to individual serving dishes or a large glass container with lid and chill overnight.
- Serve mousse with toppings of your choice. I like whipped coconut cream, fresh berries and plenty of crunch from a good sprinkle of flaky sea salt and cacao nibs. Enjoy!
Notes
The beauty of this mousse is that it’s as easy as it is adaptable.
- Layer it with bananas or strawberries and yogurt/whipped coconut cream for parfait vibes
- Whirl in a little instant espresso to make it mocha
- Add even more crunchy toppings: granola, sliced almonds, toasted coconut or your fave protein-packed cereal
- For an extra protein boost (and if you’re not eating strictly plant-based), swap in cow’s milk or a scoop of (this has always intrigued me, too).
Want an even more substantial meal? Add 1 cup of rolled oats and increase the milk to 2 cups for a rich, creamy version of overnight oats that tastes verrrry close to chocolate cake batter.
And quickly: yes, you’ll need a high-speed blender for this recipe. There are loads of great options these days, some of which are than the high-end brands, but I always recommend if you plan to use it with any regularity. (I also have and love the , used for this post, if you’re looking for something with more of a luxury appearance.)
Take it for a spin and let me know your thoughts, friends.
Happy breakfasting!
Em
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