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Sweet potato breakfast chocolate mousse

Course Breakfast, Dessert, Snack, sweets
Keyword breakfast, chocolate, dessert, gluten free, nut free, snack, sweets, tofu
Prep Time 5 minutes
Cook Time 10 minutes
Resting time (min.) 2 hours
Servings 2 people
Author Julia

Ingredients

  • 1 large (around 200g) sweet potato (or two smaller ones)
  • 200 g silken Tofu
  • 2 Tbsp raw cacao powder
  • 3-4 Tbsp plant protein powder **
  • 1 Tbsp ground flaxseeds
  • 2 heaping Tbsp dark chocolate chunks ***

Instructions

  • Cut the sweet potato into 1cm chunks. Add to a pot filled with water, bring to a boil and let cook for about 10 minutes on medium heat until soft. Check with the help of a fork if they are tender enough. Drain and set aside.
  • Meanwhile melt the dark chocolate or chocolate spread (waterbacth or microwave if you have one). Set aside.
  • Add the sweet potato and silken Tofu to a high powered blender and blend until completely smooth. Then add the chocolate alongside the rest of the ingredients and blend again until well combined and smooth.
  • Davide the mixture between two jars and lest sit in the fridge for at least 2 hours or overnight.
  • Enjoy! See "Variations" for ideas how to serve the chocolate mousse or simply enjoy on its own with some creamy yoghurt and extra chocolate shavings on top!

Notes

**If you do not use plant protein powder, you can substitute it for 1 Tbsp extra cacao powder and around 2 Tbsp liquid sweetener of choice.
***You can also use your favorite chocolate or chocolate-nut spread.