Instructions:

• Step 1: In a large mixing bowl, combine the chia seeds, nut milk, cacao powder, maple syrup, vanilla extract, and flakey sea salt. Use a whisk or spoon to mix everything until well combined. Make sure there are no lumps of cacao powder!
• Step 2: Let the mixture sit for about 10 minutes to allow the chia seeds to absorb the liquid and start to expand.
• Step 3: After the resting period, give the mixture another good whisk to break up any clumps that may have formed. The consistency should be thick but pourable.
• Step 4: Cover the bowl with plastic wrap or transfer the mixture to individual serving glasses. Place it in the refrigerator for at least 2 hours, or preferably overnight, to allow it to set.
• Step 5: (Optional) Whip the unsweetened coconut cream with two tablespoons of maple syrup and half a teaspoon of vanilla extract until fluffy and smooth.
• Step 6: Once the mousse has set, serve it in individual bowls or glasses. Top with whipped coconut cream, and for an extra touch, sprinkle with dried roses and cacao nibs.