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Parve
Easy
2 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
I was very surprised by these little cups of mousse when I first made them. They were so easy to throw together (just seven ingredients all in one bowl!) and the flavor was just what I was looking for – dark chocolatey and lightly sweetened. This mousse is more true to a dense (yet fluffy) chocolate mousse than other avocado-based versions. I love portioning them into little jars for a snack or dessert to grab throughout the week – they keep well in the fridge for five to six days. I like to serve them with a little sprinkle of sea salt and coconut whipped cream, if I have it.
1 large sweet potato, scrubbed clean
5 tablespoons good-quality cocoa powder, such as Gefen
60 milliliters/1/4 cup Gefen Maple Syrup
3 tablespoons coconut cream
1 tablespoon coconut oil
1 tablespoon ground chia seeds
sprinkle of flaky sea salt, to serve
2 small sterilized jars or glasses (optional)
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)/Gas 6.
Poke the sweet potato with a fork a few times, place on the oven rack, and bake in the preheated oven for 45–60 minutes, or until it’s soft when you squeeze it.
Remove from the oven and allow the sweet potato to cool in the foil. Once cool, peel the skin off (it should come off easily now).
Put the sweet potato flesh into a medium-sized bowl and mash roughly with a fork to break it up.
Mix in the remaining ingredients (apart from the sea salt to serve) using a wooden spoon or a hand-held electric whisk, until smooth. For the fluffiest, best results, I use a hand-held electric whisk.
Portion into small jars or glasses and place in the fridge for at least an hour or overnight. Sprinkle the mousses with flaky sea salt when you are ready to serve.
From The Vital Vegan More than 100 Vibrant Plant-Based Recipes to Energize and Nourish by Leah Vanderveldt, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2017, 2023
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