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This Vegan Chocolate Mousse Has A Surprising Secret Ingredient (It's Not Avocado!)

Author:

Liz Moody

September 17, 2017

Author & Podcaster

By Liz Moody

Author & Podcaster

Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.

Photo by Clare Winfield

September 17, 2017

Leah Vanderveldt’s cookbook, The New Nourishing, is packed to the brim with delectable comfort-food favorites, all remade with ingenious uses of healthier ingredients to create results that are truly, well, nourishing to the body and soul. It’s no coincidence Leah has such an mbg-friendly approach to food—she spent years as a food editor at the site, learning from the best doctors and R.D.s and honing her own recipe-development skills. This chocolate mousse forgos the very trendy avocado for fiber and vitamin-A-packed sweet potato, which will soothe your gut and make your skin glow. Did we mention it’s completely delicious?

Sweet Potato Chocolate Mousse

Serves 2

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 chocolaty and lightly sweetened. This mousse is more true to a dense (yet fluffy) chocolate mousse than 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.

Ingredients

1 large sweet potato, scrubbed clean
5 tablespoons good-quality cocoa powder
¼ cup 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)

Method

Preheat the oven to 400°F.
Poke the sweet potato with a fork a few times, place on the oven rack, and bake in the preheated oven for 45 to 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-size 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 handheld electric whisk, until smooth. For the fluffiest, best results, I use a handheld 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 eat.