Who says dessert can’t be both indulgent and nourishing?? This Sweet Potato Chocolate Mousse is the perfect balance of rich, creamy, and naturally sweet—without any dairy or refined sugars. Yup, you read that right!
Made with wholesome ingredients like baked sweet potatoes, cocoa or carob powder, and a touch of maple syrup or honey, this treat is packed with fiber, antioxidants, and plant-based goodness. The secret to its light and airy texture without eggwhites? Whipped aquafaba, the magical liquid from canned chickpeas, which creates a silky, mousse-like consistency.
Whether you're looking for a guilt-free chocolate fix or an elegant dessert to impress your guests, this simple recipe delivers. Serve it chilled, topped with a dollop of airy aquafaba whip and fresh fruit for a truly delightful finish!
READ MORE: A guide to egg substitutes and binders for vegan cooking
SWEET POTATO CHOCOLATE MOUSSE
INGREDIENTS
- 1 large or 2 small baked sweet potatoes
- 2 Tbsp. carob powder or cocoa powder
- 1 Tbsp. coconut oil
- pinch salt
- pinch cayenne or cinnamon
- maple syrup or honey to taste
- ¾ cup aquafaba (juice from 1 can chickpeas)
- 1/2 tsp. cream of tartar
DIRECTIONS
- Remove skins from sweet potatoes and combine all ingredients
- Whisk the aquafaba until frothy
- Add ½ tsp Cream of Tartar
- Whip until it resembles whipped cream
- Optional: add sweetener
- Reserve whipped topping for serving
- Gently fold the whipped cream and sweet potato mixture
- Chill until ready to serve
- Top with reserved whip and fresh fruit and enjoy immediately!
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