Decadent 'Hidden Veggie' Chocolate Mousse
While this recipe is very similar to my pie filling, it is much more indulgent, thus much more suited for a cheeky chocolate snack. It is much lighter, creamier and just a tad sweeter. It tastes amazing naked, but it also loves to be dressed up. It pairs perfectly with raw cacao nibs (in mass amounts if you’re anything like me), coconut flakes, seeded granola, roasted almond flakes, or even a tart raspberry chia jam. Whatever you fancy, it’s most likely gonna be fantastic with it, so get creative and play with your food. A rich and creamy but light chocolate mousse. Dairy free, Gluten free, Vegan, Paleo and can be made AIP appoved.
- 1 1/2 cup Sweet Potato Puree
- 3/4 cup Agave, Honey, or Maple Syrup
- 1/3 cup Coconut Oil
- 2/3 cup Coconut Milk
- 3/4 cup Cacao
- 1/4 tsp Himalayan Pink Salt
- Add all ingredients (liquids first) to a high speed blender or food processor.
- Blend / process on high for 2-3 minutes until mixture is warm and completely liquified.
- Pour into serving cups and chill for 2 to 3 hours to set. (See note below)
- Notes: If you prefer less sweetness, use 1/2 - 2/3 cup of sweetener instead. You can also eat this like a pudding by only chilling it just until it cools, about 20-30 minutes. It will thicken a little but not set fully. It also tastes lovely warmed up like a custard over cake or brownies... Head explosion....