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 1/2cupssweet potato, peeled and diced(approximately 350 grams)
1/2 - 3/4cupcoconut milkfull-fat
4-5tbspcacao powder or unsweetened cocoa powder
3tbsprice malt syrupor any other liquid sweetener e.g. honey, maple syrup, coconut syrup, etc.
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.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!