{Sweet Potato Chocolate Mousse }

You read that title correctly, sweet potato chocolate mousse! Before you knock it, you have to try it! Sweet dark chocolate, with a hint of cinnamon, blended with sweet potato to make it light and fluffy without eggs are cream. Here is my recipe for creamy, craveable VEGAN sweet potato chocolate mousse!

{ ingredients }

  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 1/4 cups coconut milk (unsweet)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup packed light brown sugar
  • 1 Tbs. vanilla
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • Pinch of ground allspice
  • Pinch of ground cloves

{ directions } 

  1. Boil a pot of water, add sweet potato cubes and cook until softened (15-20 minutes).
  2. While the sweet potatoes are cooking, add all other ingredients to a sauce pan. Cook over medium heat, whisking until mixture thickens and looks glossy.
  3. Once soft, drain sweet potatoes and add to a food processer. Pulse until smooth.
  4. Pour in chocolate mixture and pulse until combined and smooth. Scrap the sides a few times. Mixture should be smooth, thick and chocolately!
  5. Scoop into small glasses, ramkins or bowls. Press into bowls and refridgerate at lest 2 hours before servings.
  6. Serve alone or top with whipped cream or coconut cream (I layered mine with coconut cream)!
  7. Enjoy! Yum!

TIPS:

  • Try it with heavy whipping cream instead of coconut milk for a richer  non-vegan version
  • Top with fresh fruit, dried fruit, nuts, seeds, coconut flakes, etc.

{ Keep Cooking in Love & Light } 


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