Sweet potato chocolate mousse. Dairy free, gluten free and vegan friendly, this healthier chocolate mousse recipe is gently sweetened with a little brown rice syrup (or you can use another natural liquid sweetener, too). A delicious real food dessert that’s super easy to prepare!
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!
Sweet Potato Chocolate Mousse
- 1 1/2 cups sweet potato, peeled and diced (approximately 350 grams)
- 1/2 - 3/4 cup coconut milk full-fat
- 4-5 tbsp cacao powder or unsweetened cocoa powder
- 3 tbsp rice malt syrup or any other liquid sweetener e.g. honey, maple syrup, coconut syrup, etc.
- 2 tsp vanilla extract
- Steam the sweet potato until soft. Allow to cool to room temperature.
- Place sweet potato, cacao, rice malt syrup, vanilla and 1/2 cup of coconut milk into your food process or blender and process until smooth. Add an extra 1/4 cup coconut milk if needed until the mousse is a good consistency (it will thicken a little as it cools). I also recommend starting with 4 tablespoons of cacao powder, and then adding a tablespoon more if you want a deeper chocolate flavour.
- Scoop the mousse into a storage container and place in the fridge to cool. Note, the mousse will thicken a little as it cools.
- Serve the mousse cold, topped with fresh fruit, nuts, seeds or anything you like really!