Add almond milk, coconut cream, chia seeds, cocoa powder, maple syrup, vanilla extract and salt to high-powered blender. Blend on high 1-2 minutes, until completely smooth {scrape down sides as needed}.
Pour chocolate mousse into 4 single serving dishes. Cover and refrigerate until chilled, at least 1 hour.
Serve chocolate mousse chilled. Top with fresh berries, mini chocolate chips or sliced almonds {optional}.
NOTES
*Use thick coconut cream from canned coconut milk, scooped off the top. The coconut cream adds a richness to the chocolate mouse, but 1/2 cup almond milk in place of coconut cream can also be used.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2020/02/chocolate-chia-mousse.html