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
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.