@chefclairesharrynroberto: CHOCOLATE CHIA MOUSSE. Most people settle for the “tapioca” texture of soaked chia, but that limits the bioavailability of the nutrients. By blending the seeds, we break down the outer shell, allowing your gut to actually absorb the Omega-3s + fibre - essential for metabolic efficiency + hormone clearing. Dairy-free, refined sugar-free, + high-integrity. No compromise on the deep, cacao-rich reward your body is looking for. RECIPE 40/100: INGREDIENTS 2 cups (500 ml) pure almond milk 1/4 cup raw heirloom cacao powder 1/2 cup chia seeds a good pinch of Celtic sea salt 3 tablespoons pure maple syrup 1/2 teaspoon Ceylon cinnamon METHOD Combine almond milk, chia seeds, cacao powder, maple syrup, + cinnamon in a high-speed blender. Blend on high for 10–15 seconds. This mechanical process is what creates that velvety texture + makes the nutrients accessible to your digestive system. Pour into glass jars, cover, + refrigerate for 4–8 hours or overnight. Top with fresh organic berries, or raw cacao nibs, + a drizzle of stone-ground tahini to anchor the minerals. SAVE this for your next meal prep - your digestive system will notice the difference. P.S. If you’ve been eating your chia seeds whole + wondering why you feel bloated afterward, it’s because your body is working too hard to break them down. Blending changes the game. P.P.S. Is anyone actually a fan of the whole, jelly-like texture profile of bloomed chia? 🤔

CLAIRE SHARRYN ROBERTO

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Monday 08 June 2026 15:18:03 GMT