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
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.
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