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  • Kaitlyn Dickie

Vegan Chocolate Mousse (GF/Healthy)

I have taunted and teased about this Vegan Chocolate Mousse recipe to many times on my Instagram Stories (@KaitlynDickie) that it's almost unfair. Trust me, I've felt bad keeping this recipe from you all for so long but I wanted to perfect it and nail down all the ingredients before posting it.

As usual, I'm not one to write about my weekend in the intro of my recipe posts - who started that anyways?! So anyway... here's Wonderwall... I mean... the recipe.


  • 2 cup boiled and peeled sweet potato

  • 1 avocado

  • 4 tbsp cocoa powder

  • 1 cups dairy free chocolate chips, the darker the better as there will be less sugar.

  • ¼ cup maple syrup or more for desired sweetness level.

  • ½ tsp vanilla extract

  • Pinch sea salt

  • ½ cup aquafaba (the liquid from a can of chickpeas)

  • 1 cup coconut milk

  • Sliced strawberries for topping

  • Coconut whip cream for topping


  • Peel sweet potato and boil is until you can easily stick a fork through it. The softer the better so it blends nice and smooth.

  • Melt the chocolate chips in the microwave in 15-20 second intervals.

  • Add all of the ingredients EXCEPT the aquafaba to a high-powered blender and blend until smooth.

  • Using an electric mixer, whip the aquafaba until you get firm peaks (the firmer the better).

  • Slowly fold in the aquafaba to the chocolate mixture. Don't worry if it's quite liquidy, that's okay!

  • Pour the mixture into individual jars or bowls to serve as what you store it in, is what it will set in.

  • Refrigerate for roughly 2 hrs (can be left in the fridge overnight as well but I'd suggest covering it).

  • Top with coconut whip cream and berries or peanut butter and banana and serve immediately.

  • ENJOY!

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