Sweet potato chocolate mousse. Dairy free, gluten free and vegan friendly, gently sweetened with a little unrefined sugar. A delicious real food dessert!
Sweet potato chocolate mousse trumps traditional chocolate mousse in every way. It’s easier to make, better for you and very food-intolerance friendly. Sweet potato makes the perfect base for a dessert. It has a natural sweet flavour that requires little enhancement from any other sweetener. There’s only a small amount of sweetener added to this recipe. (And it can be kept lower in fructose by sticking to rice malt syrup for the sweetener.)
To make this recipe, I recommend steaming the sweet potato because it retains more moisture compared to roasting. I think this produces a softer, more mousse-like texture. However, if you do have some leftover roasted sweet potato then I think you could still give this a try! You may need to just add a little extra coconut milk to help with the blending.
I hope you enjoy this simple recipe for Sweet Potato Chocolate Mousse. It’s just so easy to make but has such a luxurious taste, I just love it. Simply indulgent, with real food, natural ingredients. And, a small serve is very satisfying, you won’t be able to eat a huge amount at once!
Ingredients
- 1 1/2 cups sweet potato, peeled and diced (350 grams)
- 3/4 cup full-fat coconut milk
- 4-5 tbsp cacao powder or unsweetened cocoa powder
- 3 tbsp rice malt syrup OR maple syrup OR honey (or any other liquid sweetener)
- 2 tsp vanilla extract
Instructions
- Steam the sweet potato until soft. Allow to cool to room temperature.
- Place all of the ingredients in a food processor or blender and process until smooth. I recommend starting with 4 tablespoons of cacao powder, and add a tablespoon more if you want a deeper chocolate flavour.
- Scoop the mousse into a storage container and place in the fridge to cool. The mousse will thicken a little further as it cools.
- Serve the mousse cold topped with fresh fruit, nuts, seeds or anything you like really
Recipe Notes
*If you use honey, the recipe will no longer be vegan – use rice malt syrup, maple syrup, date nectar or coconut syrup for a vegan recipe. You can also substitute in 3-4 medjool dates instead of a liquid sweetener – soak them in hot water first so they’re super soft and blend into the mousse smoothly.