Place all ingredients in a high-speed blender. Blend on high until mixture is completely smooth and creamy, about 1-2 minutes, pausing to scrap down the sides if necessary.
Transfer to serving glasses and enjoy!
Notes
Straight out of the blender, this chia mousse will have a soft pudding texture. If you prefer a firmer mousse, you can leave it in the fridge to set for 30 minutes to overnight.
I used a mixture of maple syrup and monkfruit erythritol sweetener because I like the flavor of this combination for this recipe. However, feel free to substitute with any other sweeteners of choice.
Feel free to substitute soy milk with any other milk of choice.