You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to. Her infectious energy about plants & herbs will inspire anyone to eat rose petals.
Her book, despite heralding the power of nature, is really a story about healing. Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death. The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".
This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of. I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.
CHOCOLATE CHIA MOUSSE WITH ROSE COCO WHIP (Gluten-free, Vegan) Serves 6
- ¾ cup chia seeds
- ⅓ cup plus 1 tablespoon cocoa powder
- 2 pinches sea salt
- 2¼ cups (nut) milk of choice
- ¼ cup plus 1½ tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 1½ cups semisweet chocolate chips
- 1 teaspoon orange zest
- ⅛ teaspoon ground cardamom
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
- 2 tablespoons maple syrup
- ¼ teaspoon rose water
- ¼ teaspoon ground cardamom
- ¼ cup cacao nibs
- 1 tablespoons dried edible rose petals (stems and leaves discarded)
At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.
In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.
Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.
Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom.
Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.