Sweet Potato Chocolate Mousse

Servings: 4  |   Prep time: 15 min |   Cooking time: 0 min

Delicious & refined sugar-free


  • 3/4 cup pitted dates, soaked in warm water 10 minutes to soften
  • 2 cups cooked sweet potato purée
  • 2 tablespoons almond butter
  • 3/4 cup unsweetened almond milk
  • ½ cup cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons ground flaxseed



  1. Drain soaking liquid from dates, squeeze out any excess water, and place dates in a food processor or high‑speed blender.
  2. Add the cooked sweet potato, almond butter, almond milk, cocoa, cinnamon, vanilla, and ground flaxseed and puree until well combined and creamy.
  3. Refrigerate mousse in an airtight container up to 3 days or freeze up to 5 days.
    If using for a pie filling, pour mousse into a baked piecrust. Cover tightly and refrigerate at least 2 hours or overnight before serving.

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