Hi, friends! Happy Valentine’s Day. I have lots of fun updates, but first a lovely little Valentine for you.
This chocolate mousse is pretty darn delectable. Right in time for Valentine’s Day, this treat is perfect for sharing with your sweetheart or your best friends (or saving it all for yourself 😉 ) And, guess what? It’s made with a secret ingredient… sweet potato!
Roasted sweet potato lends a subtle caramelized sweetness that is out of this world! By combining it with chocolate-y goodness, you’ve got yourself a creamy, dreamy mousse. YUM. I’ve made this recipe three times this week, and as you can imagine I didn’t get any complaints. We’ve been loving this mousse on everything from our oatmeal, to our toast, to strawberries, and right off the spoon.
This mousse uses just a handful of real, healthy ingredients. Coconut oil, sweet potato, cocoa powder, and dates give it a nutritious edge that makes it only taste naughty. Sweetened only by soft medjool dates and roasted sweet potato, it’s a healthy treat!
Chocolate Mousse (Vegan, Gluten-free, Sweetened with Fruit)
This recipe makes about 1.5 cups
– 1 cup of roasted sweet potato (about 1 medium to large sweet potato)
– 3-4 TB cocoa powder
– ½ tsp vanilla extract
– 6-8 soft, plump pitted Medjool dates (Note: I have only used Medjool dates in this recipe – you could try with super soft regular dates – make sure to soak them for several hours in hot water – but results will not be the same)
– ¼ cup + 2 TB non-dairy milk (I used unsweetened coconut milk from a carton, not can)
– 1 tsp coconut oil, melted to a liquid
– Sprinkle of salt
– Sprinkle of cinnamon
Roast your sweet potato at 425 degrees until it’s very soft, your knife can easily slide through, and it’s caramelizing on the outside (this brings out the sweetness more). The skin should look like it can easily peel right off. Mine took about an 55-60 minutes in the oven, but check your’s throughout.
Let cool to a warm room temperature and slide the skin off. Pack the sweet potato flesh into a measuring cup until you get one cup. Combine all ingredients in food processor or high-speed blender and process until very smooth. You may need to scrape down the sides a few times. Taste, and adjust, if needed, according to your preference: add another date, a TB of cocoa powder, or a sprinkle of salt.
Note: I made this once using sweet potato flesh that had been refrigerated after roasting. This resulted in a much thicker mousse. It’s better to use room temperature, but if you use cold sweet potato, just add more milk.
Garnish with fresh berries, cherries, chocolate chips, cacao nibs, or dairy-free whipped cream!
Perfect for eating on its own or use it to top your oatmeal or pancakes, as a layer in a parfait, as a spread on toast or apple slices, or dip strawberries in it. It’s a thick mousse, almost pudding-like, so you can also use it as a frosting. Enjoy!
Also, a couple of exciting updates!
– I asked Ryon:Lockhart, who photographed my wedding in 2012, to take some professional pictures for me to use on the updated Made to Glow website (coming soon!) and fortunately we were able to fit in an afternoon right before I moved to New Jersey. Sarah, one half of the incredibly talented Ryon:Lockhart duo, joined me that day. She not only has a killer way of capturing the light, but is also such a fun person to be around. We had a blast! The whole day meant so much to me. We shot on Ocean Avenue in Santa Monica, an area where I have so many great memories spending days in the warm sun with friends and family. It was an exciting feeling knowing that these pictures were proof that my dream is coming to life!
I can’t wait to get some of these pictures up on the revamped site, but in the meantime, to see all the pictures check out Ryon:Lockhart’s blog post HERE.
– This week I was honored to write a guest post for 6 Months to Live. You guys have seen Jacqueline’s work before over here on MTG – she’s an amazing person, full of light and inspiration. Check out my article on easy steps to healthy living on 6 Months to Live HERE.
For day-to-day recipes, pictures, resources, and tips,
check out Made to Glow on