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
Sweet potato chocolate mousse. Dairy free, gluten free and vegan friendly, this healthier chocolate mousse is just gently sweetened with rice malt syrup (or your preferred liquid sweetener). A delicious real food dessert that's super easy to prepare!
- 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!
*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.