Hi there! Are you ready for part two of my tofu series? I sure am because today I’m sharing one of my favourite recipes featuring silken tofu: a sweet potato chocolate mousse. Some people would actually call it chocolate pudding though because it’s so thick and creamy. Either way, it’s simply delicious.
I shared this recipe twice on my Instagram and Facebook already and the response was great. But somehow, I just never sat down to take proper pictures and write down the recipe. This blogging thing takes a lot more work than it might seem and I’m still struggling with consistency. Sorry! :)
What I love the most about this sweet potato chocolate mousse is that it’s healthy enough to be eaten for breakfast, but also decadent enough to satisfy that sweet tooth after a nice meal. It’s made with only a handful of wholesome ingredients:
- steamed sweet potato
- silken tofu
- Medjool dates
- raw cacao powder
- a small frozen banana
- plant milk
It’s high in fibre and antioxidants and, contrary to regular pudding and mousse recipes, free from added fat and refined sugar. And did I mention that it’s super easy to make?
To save time, you can precook the sweet potato and simply take it out of the fridge when you’re ready to make the recipe. You can also blend everything up and store in the fridge until you’re ready to serve. Serve it up with a warming ginger latte or an Indonesian jamu for a nice afternoon treat.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Sweet potato chocolate mousse, vegan & gf
- 100 grams silken tofu
- 1 cup sweet potato cooked (1 small)
- 1 small frozen banana
- 1/2 cup dates soaked if too hard
- 2 tablespoons cacao powder
- plant milk
- chai spices *optional
- In a blender, process all ingredients but plant milk until creamy. Gradually add milk to reach desired creamy consistency.
- Divide into two to four bowls and top with desired garnishes.