Sweet potato chocolate mousse, vegan & gf
This luscious creamy sweet potato chocolate mousse features silken tofu for some extra creaminess. It's even wholesome enough for breakfast!
- 200 grams silken tofu
- 2 cups sweet potato cooked (300g)
- 1 cup dates soaked if too hard (140g)
- 2 tablespoons cacao powder
- 2 tablespoons plant milk 30ml
- chai spices
- 1 small frozen banana
In a blender, process all ingredients but plant milk until creamy. Gradually add milk to reach desired creamy consistency.
Divide into four bowls and top with desired garnishes.
Keeps in the fridge for a few days.
Feel free to add some nut butter or a tablespoon of hemp seeds to the blender.
For a sweeter more decadent version, use Medjool dates and a spoonful of maple syrup.