Pumpkin Chocolate Chia Seed Mousse (21DSD)

Yesterday I got to have lunch with my friend Brittany. She is one of my good friends who recently got really busy with her job, so hangouts have been fewer and further between. It is a little sad, but it makes me so greatly appreciate the time I do get to spend with her!

She is just one of those friends. You know, those friends. The ones that really get you, share your passions, the ones that you can dream with and imagine what could be… those friends. Being with her yesterday so inspired me. We both love health, nutrition, fitness, and Jesus, so all of those things together plus Brittany equals so much refreshment and life to my soul!

Brittany inspires me, and that’s why I’m writing about her today. She inspires me because not only is she great at what she does, she is also incredible at helping people dream and believe for the impossible! With that, as we chase after our dreams in 2014, I want to encourage you to surround yourself with people who will release you in your passions, encourage you, believe in you & hold you to the things you are passionate about, never letting you settle for anything less than the life of impact you were made to live.

Britt is an amazing friend and personal trainer! Follow her great workout plans and recipes on Instagram at @mrsfitbritt!

This recipe really hits the spot on this 21-Day Sugar Detox. The texture is so light and fluffy, and the pumpkin makes it a filling, decadent dessert. Pecans have tasted like candy to me on this detox, so having them on top adds the perfect amount of sweetness. I love this “dessert,” and this recipe makes enough to keep a bunch in the fridge to snack on here and there.

If you are making this and are not doing the 21-Day Sugar Detox, you could add a little bit of maple syrup or some stevia to the milk in step 2 to make it sweet.

Pumpkin Chocolate Chia Seed Mousse
Adapted from A Harmony Healing


  • 1 can of full-fat coconut milk
  • 1/4 cup raw unsweetened cocoa powder
  • 1 tsp cinnamon
  • 3 tsp pure vanilla extract
  • 2 Tbs chia seeds
  • 1 15-oz can pureed pumpkin
  • some raw pecans (optional)


  1. Heat the coconut milk in a saucepan over medium heat. You want it to be simmering but not boiling.
  2. Stir in cocoa powder, cinnamon, and vanilla, and stir (or whisk) until smooth.
  3. Remove coconut milk mixture from the stove and set aside to let cool. Place chia seeds in a food processor or nutribullet to grind into a powder.
  4. Pour in the coconut milk mixture into a blender with the chia seeds, and add pureed pumpkin. Blend until smooth.
  5. For best results, place in the fridge for an hour or more until serving.
  6. Serve with some pecans and a dash of cinnamon on top. Enjoy!


Be inspired,



9 thoughts on “Pumpkin Chocolate Chia Seed Mousse (21DSD)

  1. Pingback: Best of 2014 Recipe Roundup! | Kitchenspired

  2. This is Sooooo awesome, and so good. I don’t think it even “needs” any sweetener (if you aren’t avoiding them). It really is just perfect. Will probably be in my fridge regularly until further notice… 😉 Thank you!


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