vegan sweet potato mouse recipe

Sweet Potato Chocolate Mousse Pots with Crunchy Cacao Nibs

The Balanced Kitchen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2


  • 1 large sweet potato peeled, diced
  • 4 tbsp thick, plantbased yoghurt I used soya but coconut yogurt would be lovely too
  • 3 tbsp raw cacao powder or use a good quality dark, chocolate powder
  • 50 mls pure Maple syrup or rice malt syrup although this won't taste as sweet as Maple syrup
  • 1 tbsp coconut oil melted
  • 2 tbsp raw cacao nibs optional but will give a lovely crunch
  • 1 tiny pinch sea salt optional


  • Place the diced sweet potato in a steamer and steam until soft enough to mash (roughly 10 mins).
  • Once the sweet potato has cooled, add it to a bowl and mash with a fork until there are no lumps.
  • Add the remaining ingredients (excluding the cacao nibs), and mix really well until the mixture is smooth and fluffy. You can use a handheld mixer to make it easier if you prefer.
  • Add the sea salt if desired for taste.
  • Split the mixture between 2 glasses, top with the cacao nibs and place in the fridge for a few hours to set.  They can be left overnight if required.
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