Place the first 3 ingredients into a food processor and process until smooth. Add natural food coloring if desired.

Taste mixture to see if it's sweet enough, if not add your favorite sweetener. I used ½ teaspoon of watermelon liquid stevia. Set aside.

Pour the heavy whipping cream into a stand mixer and blend on high until stiff peaks. Add salt.

Gently fold the cream and watermelon mixture together until just combined.

Pipe mousse into serving dishes and refrigerate for 2-3 hours or overnight.

To make optional "seeds" to decorate mousse, simply melt chocolate in the microwave for 30 second intervals and stir until smooth. Drop seeds into chocolate. Stir to coat them all then remove seeds with a fork, shake off excess chocolate and place seeds on a parchment lined baking sheet to dry.

When ready to serve, place some "seeds" onto each serving of mousse.

Enjoy!