chocolate chia mousse + cardamon rose coco whip | from the kale + caramel cookbook

chocolate chia mousse + cardamon rose coco whip | from the kale + caramel cookbook

You may have noticed that I have been away from this space for a little while. I have been taking a much needed mini work break, after the last push of my cookbook and before starting on some exciting new projects ..... one of which includes a studio space in Brooklyn, NY, that me and my good pal, Hetty, are opening in a month or so. The space has long been a dream of both of ours, and will be used for so many things, from hosting lunches, dinners, cooking classes, cookbook clubs, to anything and everything that combines friends, family, community and all things food. To stay informed on the space, and  the events we will be hosting later this year, head to the website, and sign up for our newsletter:

While I have been away, a number of really wonderful books, and cookbooks have been released, and I have been enjoying going through each one, reading their stories, and cooking their recipes. This recipe I am sharing today came from a newly released cookbook, Kale and Caramel, by my friend, Lily Diamond who has a well-loved blog by the same name. Lily is one of those people, even though we have yet to meet in person, it feels as though I know her so well. Through her honest, thought-provoking writing, and her love for nature and beautiful, tasty, healthy food, it is hard to not fall in love with Lily herself, and want to be best friends with her.

While I have made a few recipes from her book, I chose to share this one because it looked like the perfect kind of chocolatey, healthy, indulgence, and because Lily was so kind to send some gorgeous, dried, edible rose petals with her book, and I new I needed to use them asap. The chapters in her book are organized by herbs and flowers, which I thought was such a fun and unique way to organize a cookbook. Also, I am not well versed in cooking with certain flowers such as jasmine, orange blossom, and rose, so it's been really fun learning about and experimenting with these beautiful flavors. But, my favorite part of the book is that is not only provides recipes to eat, is also gives recipes for homemade, plant-based beauty infusions such as face masks, exfoliators, and lotions all using ingredients found in your kitchen, that are pure enough to eat. I cannot wait to try out every single one! To get more info on this wonderful book .... click this link to head to Lily's blog to find out more:

chocolate chia mousse + cardamom rose coco whip*This recipe is from the Kale and Caramel cookbook, by Lily Diamond, pg. 216



  • 3/4 cup of chia seeds
  • 2 pinches of sea salt
  • 2 1/4 cups of nut milk of your choice
  • 1/2 teaspoon of pure vanilla extract
  • 1 1/2 cups of semisweet chocolate chips
  • 1 teaspoon of orange zest
  • 1/8 teaspoon of ground cardamom
  • 1 (13.5 oz) can of full-fat coconut milk, refrigerated upside down for a few hours
  • 1/4 teaspoon of rose water
  • 1/4 teaspoon of cardamom
  • 1 tablespoon of dried edible rose petals
Read the whole recipe on whats cooking good looking