Sweet Potato Chocolate Mousse

I love this recipe from Chef Maddie of Sono Bloomingdale’s because it harnesses the natural sweetness of fiber-filled sweet potatoes and dates along with the antioxidant power of cacao and satiety anchor of coconut milk to create a chocolate mousse that will truly satisfy. 


Check out Chef Maddie’s tips for seasonal flavor ideas. Who doesn’t love the idea of a Pumpkin Pie Sweet Potato Mousse!



Ingredients

1 large sweet potato cooked, cooled and peeled*

½ cup full fat unsweetened coconut milk

6 soaked and pitted Medjool dates

¼ to ⅓ cup cacao or cocoa powder

2 teaspoons vanilla extract

1 teaspoon cinnamon

1 dash of cayenne

2 to 4 tablespoons maple syrup

½ cup water


For serving

Cashew Crème

Raspberries


Directions

  1. Place all the ingredients in a high-speed blender and process until smooth. Desired smoothness can be achieved with additional water added one tablespoon at a time.

  2. Divide mousse into 4 servings and chill until ready to serve. Top with Cashew Crème and raspberries, if desired.


*Chef Maddie Tips: use Hannah, Japanese or Jersey sweet potatoes in this recipe because the texture is starchier and sweeter than traditional orange-flesh sweet potatoes. Consider substituting pumpkin puree for the cacao and adding pumpkin pie spice for a seasonal spin.

Cashew Cremé

Adapted by Bloomingdale’s Chef Maddie from a recipe by Nourished by Nutrition

Ingredients


2 cups whole cashews soaked and barely covered in cold water 

2 tablespoons maple syrup

1 tablespoon vanilla extract or the seeds scraped from one vanilla bean

1 teaspoon lemon juice

⅛ teaspoon white miso


Directions

  1. Soak cashews in the refrigerator for a minimum of 4 hours, preferably overnight.

  2. Drain the cashews and rinse briefly.  Combine the cashews, ½ fresh water and remaining ingredients in a high-speed blender. Add up ro ½ cup additional water to reach desired consistency. 

  3. Store the cashew crème in the refrigerator and use within 5 days.

Previous
Previous

Black Bean Brownie Bites

Next
Next

Gluten-Free Cardamom + Hazelnut Fruit Crumble