Silky Vegan Sweet Potato Chocolate Mousse

Gibbs Smith Publishing

Silky Vegan Sweet Potato Chocolate Mousse

Sweet potato marries with coconut milk, maple syrup, and a dash of cinnamon to transform into a luxuriously silky mousse.

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Serves: 4

This sweet and simple sweet potato mousse from Jennifer Rose Rossano’s Living Crazy Healthy comes together with minimal effort but maximum payoff.

What you need:

1 large sweet potato, baked, cooled, and peeled
½ cup full-fat coconut milk
6 pitted Medjool dates
½ cup cacao or cocoa powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, plus extra for garnish
4 tablespoons maple syrup
½ cup water
Vegan whipped cream

What you do:

  1. Into a high-speed blender, add sweet potato, milk, dates, cacao powder, vanilla, cinnamon, maple syrup, and water, and blend until smooth. If too thick, add more water, 1 tablespoon at a time, until reaching desired consistency. Adjust sweetness with additional maple syrup if desired.
  2. Divide between individual serving dishes and top with vegan whipped cream and a dusting of cinnamon. Serve immediately, or store in fridge in an airtight container for up to 5 days.
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