Just in time for Valentine’s Day…. a scrumptious chocolate mousse.
- 1 cup of roasted sweet potato (about 1 medium to large sweet potato)
- 3-4 TB cocoa powder
- ½ tsp vanilla extract
- 7-8 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 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: Want it sweeter? Add another date or a touch of maple syrup or stevia. Want more chocolate flavor? Add more cocoa powder. Want it richer? Add a bit more coconut oil. Want it to be thinner? Add more liquid. Process again until smooth.
- Store in the fridge for 4-5 days or freeze in a freezer-safe container. When ready to eat, simply put the container in the fridge overnight to thaw, and in the morning you're ready to eat!
Depending on the temperature of your sweet potato when you process it, the mousse may be very thick (colder sweet potato flesh = thicker mousse). Simply add more liquid to thin it out!
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