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+ servings
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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