Vegan Sweet Potato Chocolate Mousse

This recipe is an unexpected plant-based twist on chocolate mousse, with sweet potato as the secret ingredient that transforms this usually decadent dessert into a nourishing treat. This take on a chocolate mousse is also dairy free, with creamy coconut milk making an appearance in both the mousse and the coconut whipped cream topping. I loving making this dessert whenever I’m hosting a dinner party, because it can be prepped a day or two ahead, and it accommodates pretty much everyone’s dietary restrictions! Serves 3-4. This recipe was developed in partnership with Imperfect Produce.


Vegan Sweet Potato Chocolate Mousse


For the Chocolate Mousse
  • 2 cups sweet potato puree*
  • 5 tablespoons cacao powder
  • 1/4 cup thick coconut milk (from top of the can)
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • ¼ teaspoon kosher salt, plus more to taste
  • ½ cup toasted pistachios | chopped
  • Flaky sea salt, optional garnish
Coconut Whipped Cream
  • 1 14-ounce can full fat coconut milk
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract


  1. Combine the sweet potato puree with the cacao powder, coconut cream (from the top of the can of coconut milk), maple syrup, vanilla extract, orange zest and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and adjust seasoning as needed – I usually add a bit more salt, which really kicks the mousse up a notch. Spoon the mousse into glasses and refrigerate until chilled.
  2. While the mousse is chilling, make the coconut whipped cream: Chill the can of coconut milk in the refrigerator overnight. Remove the can of coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (use this liquid for smoothies)! Place the hardened cream in a wide mixing bowl. Beat for 30 seconds with a hand mixer (or strong muscles and a whisk) until creamy. Add the maple syrup and vanilla and whip again for about 30 seconds. Taste and adjust sweetness as needed. Use immediately or refrigerate - it will harden and set in the fridge, and keeps for up to 5 days.
  3. Serve the chocolate mousse topped with the coconut whipped cream, chopped pistachios, a dash of orange zest and flakey sea salt.


*COOKING TIP: To cook the sweet potatoes, preheat oven to 400F. Wrap 2-3 sweet potatoes individually in foil and drizzle each potato with a teaspoon or two of olive oil, and a pinch of salt and pepper. Roast for 40-50 minutes until tender and easily pierced with a paring knife.
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