Sweet Potato Chocolate Mousse

Total Time Prep: 15 min. + chilling
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

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

  1. Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
  2. 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.

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
Recipe Creator

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