Diary-Free Sweet Potato Chocolate Mousse

sweet potato chocolate mousse garnished with fresh mint in an aperatif glass on a whilte cloth

Don’t tell anyone there are sweet potatoes in this thick, fudgy chocolate mousse. No one need know. My child loves chocolate mousse, but were I to reveal the secret ingredient in this delightful dessert, my child would reject it immediately.

I found this recipe in Jennifer Rose Rossano’s Living Crazy Healthy. I modified it ever so slightly, but it’s essentially her recipe. She uses Medjool dates, but I use whatever dates I can find, as long as they are pitt-less.

It’s so, so easy to make this chocolate mousse. The hardest part is waiting for the baked sweet potato to cool so you can peel it. Put everything into a food processor or blender, whir away, scoop into glasses or ramekins, top with coconut whipped cream. Expect adulation because you’ll receive it. Smile, nod, and do not under any circumstances reveal that an actual vegetable lurks inside this decadent-tasting dessert.

Dairy-Free Sweet Potato Chocolate Mousse

By Springhouse Turtle Serves: 4
Prep Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour 15 minutes

If you didn't know, you'd never guess the secret ingredient in this thick, rich chocolate mousse is the lowly sweet potato.


  • 1-2 sweet potatoes (enough to make 1.5 cups cooked sweet potato -- use canned if you wish)
  • 2/3 cup canned coconut milk
  • 8 pitted dates
  • 1/2 cup plus 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 2/3 cup filtered water
  • 1/4 cup maple syrup
  • Coconut whipped cream
  • Fresh mint, for garnish



Preheat oven to 350 degrees F


Wash and prick the sweet potatoes with a fork.


Place the sweet potatoes in a baking dish and bake for 45 minutes or until soft.


Remove the sweet potatoes from the oven, and let cool.


When cool enough to handle, remove the peels.


Put the peeled sweet potatoes and the rest of the ingredients except the coconut whipped cream and mint into a blender or food processor.


Blend until the mixture is completely smooth.


Turn into individual glasses or ramekins, top with coconut whipped cream and garnish with a sprig of mint.


If not serving immediately, store covered in the fridge for up to 5 days.

Springhouse Turtle Eats



You Might Also Like

No Comments

Leave a Reply