CHOCOLATE MONTH: SWEET POTATO CHOCOLATE MOUSSE

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Processed with VSCOcam with m6 preset

flux, n.

The natural state. Our moods change. Our lives change. Our feelings for each other change.  Our bearings change. The song changes. The air changes. The temperature of the shower changes.

Accept this. We must accept this.

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Processed with VSCOcam with m6 preset

Processed with VSCOcam with m6 preset

I always find myself coming back to those words when going through a period of ambiguity and confusion. I read the quote {as it is not so much an actual definition} ages ago and thought to write it down, not knowing how much it would serve me over the years. Whenever I feel uneasy, I read it over which I find to be quite grounding. We can plan ahead but nothing is truly certain and we must accept this. Once we do, many of our doubts and negative thoughts will dissipate.

My trip to Costa Rica was put on the back burner as a series of events unfolded the day of my departure. Instead of dwelling on disappointment and fear of missing out, I focused my energy on the positives. I had the chance to work on an upcoming opportunity, visit good friends, attend back-to-back yoga practices, check out Brendan Brazier‘s book launch, and of course, eat chocolate. Doesn’t chocolate always make things better? It does for me, at least a little bit.
If chocolate isn’t your go to for feel-good foods, perhaps the individual ingredients of this recipe are. Sweet potato and cacao both have tremendous health benefits and are packed full of nutrients.

Sweet potatoes are an excellent source of vitamin A and boast antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The antioxidants found in sweet potatoes may even be able to lower the potential health risk posed by heavy metals and oxygen radicals. Like sweet potatoes, cacao also promotes cardiovascular health with its antioxidant power. It is also rich in fibre, stimulating the body’s production of digestive enzymes. And that makes things better for us all.

This recipe makes for one serving but can easily be adjusted to make two by doubling up on the ingredients. It’s the perfect dessert to serve if you’re hosting a dinner party, especially if, like me, baking isn’t your forte. To make things easier or if you’re in a rush, keep in mind you can also pre-bake your sweet potatoes so they’re ready to go. This will decrease your prep time by at least half an hour to which you can simply blend all ingredients and let set in the fridge until guests arrive.

The Ingredients {Yield: 1 serving Total Time: 45 minutes}

  • 1 sweet potato, baked
  • 1/2 cup coconut milk
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut oil
  • 1 teaspoon agave, honey, or maple syrup
  • seeds of 1 vanilla bean
  • dash cinnamon

The Directions

1. Preheat oven to 400 degrees F. Place sweet potato on cooking sheet and bake for 25 to 30 minutes, until tender

2. Place all ingredients in a blender or food processor and blend until smooth

3. Scoop in to individual size serving bowl and place in fridge for approx. 15 minutes to set

4. If you’re feeling particularly adventurous, add toppings! I opted for chia seeds, raspberries, and mint {other topping ideas include unsweetened shredded coconut, cacao nibs, whipped cashew cream… the list goes on}

*Should you find yourself without vanilla beans, use vanilla protein powder or pure vanilla extract in lieu

3 comments


  • Wise words to return to. Nothing is as constant as change and yet… so hard to accept when it’s upon us. Good for you for focusing on the positive and turning the page. Jamie, I think I’m in love with this recipe :) — I like how you used just a touch of cocoa here which allows the natural orange hue of the potato to shine through. So beautiful! I’m very intrigued and can’t wait to discover the taste and texture of this lovely mousse. I will share on my facebook page later today — happy to support you and your journey.

    February 13, 2014
    • Jamie Lee Mock

      Thanks you for your kind and wise words, Kelly. You couldn’t be more spot on with “nothing is as constant as change”, which will likely be my next tweet! In my opinion, this mousse has been one of the best recipes on my blog, so far. I found that the most crucial step was to let it set in the fridge which allows it to achieve more of the mousse-like consistency. Hope you enjoy! Hugs, Jamie

      February 13, 2014
  • amelie

    looks delicious!

    May 16, 2015

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