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Vegan Chocolate Mousse with Sweet Potato Whipped Cream with Red Hots
Gullah inspired!
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Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Course
Dessert
Cuisine
American
Equipment
Large bowl
Ingredients
Vegan Chocolate Mousse
(x2) 8
oz
Cans of unsweetened whole coconut milk with fruit-meal
1/2
cup
Cocoa powder
1/4
cup
Unsweetened almond milk
1
tsp
Monk-fruit Sweetener
Sweet Potato Whipped Cream with Red Hots
1
Small sweet potato
cooked and pureed
1
pack
Red Hots
slightly crushed
1
pint
Heavy whipping cream
or use vegan whipping cream
2
tsp
Vanilla extract
1/4
tsp
Cinnamon
Instructions
Vegan Chocolate Mousse
Place all ingredients in a large bowl except for almond milk and blend on low.
Gradually add almond milk and mix on high to incorporate air and beat until light and fluffy.
Place in small individual dishes and refrigerate.
Sweet Potato Whipped Cream with Red Hots
Place heavy whipping cream into a large bowl; add vanilla and cinnamon. Beat on high until the cream has formed stiff peaks.
Carefully, fold in the sweet potato puree. Blend.
Place on a large dollop on top of the Vegan Chocolate Mousse.
Add the slightly crushed Red Hot Candies to the top as a garnish.
Let's Eat!!
Keyword
gluten free, sugar free, sweet potato, vegan, vegetarian