With hints of orange and cardamom, paired with a pistachio cream, this is a grown up chocolate mousse (but the kids love it too). It’s made with a secret ingredient… sweet potato! Low fat, gluten and refined sugar free, it will be a crowd pleaser.
1 cup sweet potato, steamed and cooled
1/2 cup soft medjool dates (about 6), pitted
1/2 cup cocoa powder
1/3 cup almond butter
1 cup plant milk
Zest and juice of one one orange
1/8 teaspoon ground cardamom
1/4 teaspoon sea salt
½ cup raw cashews*
½ cup shelled pistachios*
1 tablespoon maple syrup
1 teaspoon vanilla extract
Place the sweet potato, dates, cocoa powder, almond butter, half of the plant milk, orange zest and juice, cardamom, and sea salt into a high speed blender and puree until smooth. Taste and add more plant milk or sweetener if desired. Puree until as smooth as possible.
Scoop the mousse out of the blender into individual serving dishes. Refrigerate for 2 to 3 hours, to set.
Add cashews, pistachios, maple syrup and vanilla to a high speed blender with ½ cup water. Blend until smooth and creamy, adding more water if required.
Top the mousse with a dollop of pistachio cream and sprinkle with the cacao nibs and rose petals.
*If you don’t have access to a high speed blender, in order to achieve a smooth consistency you will need to soak the cashews and pistachios. Cover and place in the fridge for at least 1 hour, or as long as overnight.