I love that this chocolate squash mousse is rich and decadent yet is made with simple, plant-based ingredients! Even though this fluffy treat is very quick to whip up, it's something you'll want to savor slowly. —Andy Huffman, Reno, Nevada
Sweet Potato Chocolate Mousse
Updated on Aug. 02, 2024
Sweet Potato Chocolate Mousse
Prep Time
15 min
Yield
8 servings
Ingredients
- 1-1/2 cups raw cashews
- 1 can (13.66 ounces) unsweetened coconut cream
- 1 cup sweet potato puree or canned pumpkin
- 1/3 cup baking cocoa
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- Optional: Cashews, chocolate shavings and flake sea salt
Directions
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
- Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down side as needed. Transfer to 8 dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.
Nutrition Facts
1/2 cup: 286 calories, 19g fat (11g saturated fat), 0 cholesterol, 177mg sodium, 23g carbohydrate (11g sugars, 2g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
