Easy Sweet Potato Chocolate Mousse | Vegan + Healthy!
This simple vegan sweet potato mousse is super decadent and rich, yet made with just sweet potatoes, cocoa powder, vanilla, and a pinch of sea salt! No sugar added, yet perfectly sweet and indulgent, this is the easiest healthy chocolate mousse recipe ever!
Why you need to try this simple sweet potato chocolate mousse
You are just going to absolutely love this super fluffy, rich and decadent vegan sweet potato mousse. It’s made with the simplest of ingredients and is just sweet enough without any added sugar. Yep, you read that right! No added sugar in this mousse.
Just really simple, plant-based ingredients that taste great and aren’t hard to come by.
This healthy chocolate mousse also comes together in 10 minutes tops, making this sweet potato dessert an incredibly easy and quick recipe. Plus, you’ll be shocked to know that this vegan sweet potato mousse is naturally eggless, dairy free, no added sugar, soy free, and Paleo.
It’s truly perfect if you’re making this dessert for a holiday or dinner party. Prep your sweet potatoes beforehand, and make the actual mousse right after dinner. It’s a no brainer!
What you need:
This healthy chocolate mousse is so incredibly simple, which is why it naturally fits the categories of Paleo, vegan, and Whole30 friendly. It’s also very cost-friendly. Sweet potatoes are very affordable at the right stores, and Trader Joe’s has a wonderful organic cacao powder that works perfectly for this recipe.
All it requires are a few key ingredients:
- sweet potatoes
- cacao powder
- coconut cream (optional)
- sea salt
Coconut cream note: If you’d like, you can also add in coconut cream. I talk a bit about that more in the sections below, but if you choose to add coconut cream, just keep in mind that this will no longer be a low fat chocolate mousse, but still light and delicious!
Pre-step before making Paleo vegan chocolate mousse:
Now, because this sweet potato mousse doesn’t contain any added sugar, the key is cooking the sweet potatoes the right way in order for the natural sugars within the orange tubers to caramelize.
You can check out my whole baked sweet potato guide, but I’ll give you a quick run down.
What I do is bake the sweet potatoes (after washing and drying of course) on tin foil (don’t wrap them in tin foil, just place them on top) for 45-60 minutes at 400F. This makes the sugars caramelize and the flesh of the sweet potato to be super soft instead of stringy so that you can blend it into an actual chocolate mousse.
How to make sweet potato mousse (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Once your sweet potatoes are baked, it’s time to make the chocolate mousse. All you’ll need to do is:
- Place the baked sweet potatoes into a food processor and puree until smooth. You don’t want any strings from the sweet potato flesh, but a few are fine. It won’t hurt the taste!
- Add in the remaining ingredients and puree again until smooth.
- Spoon the mousse into serving jars and dust with a little extra cacao powder.
- Serve with a dollop of coconut whipped cream!
Just a few easy and quick steps, and you’ll have an incredibly decadent and rich dessert!
Healthy Chocolate Mousse Additions & Swaps
While this is a low fat chocolate mousse, you can absolutely add in some coconut cream if you want a thicker texture with a bit of a lighter taste. I find that adding in coconut cream, while not necessary, it can also balance out the richness of the chocolate.
Adding coconut cream will also add a little bit more sweetness (coconut tends to be associated as sweet in flavor) while not adding sugar.
While adding coconut cream will not make this a low fat vegan chocolate mousse, anymore, there are some benefits to coconut, which definitely still make this a healthy chocolate mousse!
I hope you love this vegan chocolate mousse as much as I do! It’s one of the simplest desserts, yet tastes so decadent. Perfect for holidays, dinner parties, and hey, even Valentine’s Day too!
More vegan chocolate desserts you’ll love:
Paleo Vegan Sweet Potato Brownies
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
Easy Sweet Potato Mousse | Vegan + Healthy!
- Prep Time: 5 minutes
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
This simple vegan sweet potato chocolate mousse is super decadent and rich, yet made with just sweet potatoes, cocoa powder, vanilla, and a pinch of sea salt! No sugar added, yet perfectly sweet and indulgent, this is the easiest healthy chocolate mousse recipe ever!
- 3 cups baked sweet potato, see note
- 1/2 cup organic cocoa powder
- 1 tsp vanilla extract or powder
- 1/4 tsp sea salt
- Optional: 1/2 cup coconut cream (if you want a less rich mousse)
- Place sweet potatoes into a food processor.
- Process sweet potatoes until smooth and pause. Add in cacao powder, vanilla, and sea salt (and the additional coconut cream if desired). Process until smooth.
- Spoon into serving jars and add an additional dusting of cocoa powder if desired!
3 cups of baked sweet potato is approximately 2 extra large sweet potatoes (each 12 ounces) or 3 large sweet potatoes (each 8 ounces). To prepare sweet potatoes:
- Preheat oven to 400F and rinse sweet potatoes.
- Place sweet potatoes on tin foil and bake for about an hour or until completely soft.
- Serving Size: 1/4 of recipe
- Calories: 164
- Sugar: 10.1 g
- Sodium: 201.8 mg
- Fat: 1.7 g
- Carbohydrates: 37.9 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Keywords: sweet potato mousse, chocolate mousse, Paleo chocolate mousse, vegan chocolate mousse, healthy chocolate mousse
Oh my goodness these look amazing! So chocolatey and perfect for Valentine’s day ♥
I so agree!!! I’ve been making a batch every week now haha! Enjoy!
I cannot get enough of these!! They are truly decadent and delicious 🙂
Aw I am so happy to hear it!! Enjoy!!
How is this as a make ahead?
Totally fine!! Make the day ahead and chill in the fridge overnight 🙂
These are totally SO good! I omitted the vanilla for now and added in some coconut oil because I’m a fat freak 😅 but it came out great and I just mixed it together with a fork since I still don’t have a food processor. Would be better I think if I had one to use, but still yummy in my opinion. The perfect chocolate fix for me for sure! I’m going to warm this up in the morning and top with hemp hearts for breakfast 😋
Aw wow thank you so much!! Love that you added in coconut oil 🙂 Thank you so much for the review! Enjoy!
I’m assuming that you let the sweet potato cool before you remove the flesh and put it in the food processor??
Yes! It can be warm, but definitely not hot 🙂
I know this is a stupid question, but just to confirm: I remove the peel from the sweet potatoes after baking them, correct?
Not a stupid question at all!! No such thing 🙂 Yes, you peel them after baking! Then the skin comes off super easily!
Thank you for your response! I’ll be making this tomorrow; I’ll let you know how it goes. Also, have you frozen it? I can’t eat all that by myself before it’ll go bad!
Absolutely!! Let me know how it goes 🙂 And you definitely can! You’ll just need to allow it to thaw in the fridge for a few hours 🙂
Maybe I did something wrong, but I did not like it AT ALL!!! Maybe my potatoes weren’t sweet enough? I don’t know, but it came out tasting like a bitter sweet potato mash. Yuck!!! In order to make it palatable, I added two medjool dates and almost a half can of coconut cream! Plus the coconut cream didn’t whip, so it was like pouring milk over it. Altogether a flop (boo hoo!)
Hi Marsha- I’m so sorry to hear this! It sounds like it was the quality of the sweet potato, as this recipe should be fairly sweet, especially if you baked the sweet potato (the best method for making this mousse!). Regarding the coconut cream, if you use a coconut cream without guar gum, it’s a bit easier to whip- the fat will solidify in the fridge and you’ll whip that part, rather than whipping the coconut cream as you would regular whipping cream. Again, so sorry to hear this didn’t work for you!
I’m in love 😍 I had baked regular sweet potatoes and Japanese sweet potatoes at the same time. Well, I never had the Japanese ones before but soon discovered that they are now my favorite. The other orange sweet potatoes became soooo lonely in my fridge since I didn’t like them as much anymore. Enter this recipe. This chocolate mousse recipe is PERFECT for the cold, mushy, and caramelized taters that once sat in the back of my fridge.
Hello I was wondering how long does it stay in the fridge for? Also thank you for the recip 🙂 definitely helps my cravings biiiig time~
Hi Sherresa! Aw absolutely!! I hope you love it 🙂 This should keep for about 3-4 days in an airtight container, depending on how fresh your sweet potato is! Enjoy!
I was a little confused by the words cocoa and cacao. I assumed that cocoa was the normal product that people used to make hot cocoa and cacao was some mysterious product sold only in high end health food stores. So I went to my local grocery store and there on the shelf was a box of Hershey’s Cocoa and right there on the label were the magical works 100% cacao. I thought healthy goes mainstream. Then while making the recipe I noticed that the ingredient list cocoa and the instruction say cacao. So I decided to write you a note telling you to be more careful when I looked in my pantry and the old box of Hershey’s Cocoa and realized that it too was 100% cacao! Anyway it was quite tasty and I’ll be making it again. But I do have a question. Have you tried it using light coconut cream? I’m going to try that too.
Best, easiest, no sugar, vegan, healthy dessert!
Added note. Really good but be sure to pick the sweetest variety of sweet potato – like jewel, beauregard or garnet. Some, like hannah sweet potatoes, tend to be dry and more starchy than sweet – really makes a difference.
I added some agave to sweeten it up. I put a few raspberries and chocolate chips on top. This is delicious and will help to convert my chocolate and sugar-loving kids to healthier desserts. Thanks for the great recipe!
This is so wonderful!! So glad that you loved it 🙂 Enjoy!!
I made this and spread it thin on a baking sheet and froze it. Broke up the pieces and it was reminiscent of a fudge sickle.
Oh my goodness, this is brilliant!! Now I need to try this as a fudgicle! Thanks for the review!
Can you use melted semisweet chocolate chips instead of cocoa powder? I realize this adds more sugar.
Hi Jan! Yes, absolutely!