Sweet Potato Chocolate Mousse with Sweet Pistachio & Dried Naartjie Dukkah
Prep time: 15 minutes
Cooking time: 1 hour
Vegan, refined sugar free and dairy free chocolate mousse made from sweet potatoes!
It's no surprise that I am an immense lover of all things chocolate. I love savoury food and I don't have much of a sweet tooth except for when it comes to anything chocolate. Team chocolate all the way!
In true Mira style, I love finding ways to sneak in those extra veggies and plant points - this recipe is a great way of using a root vegetable as the base of a creamy, luscious and decadent dessert. I have used sweet potatoes, cocoa powder, coconut cream, vanilla extract and salt to whip up this deliciousness. A great dessert for the kiddies and for entertaining as it can be made in advance and it lasts up to 3 days - if you don't finish it on day one that is!
I love a bit of crunchy texture with a smooth dessert and this pistachio and dried naartjie dukkah is the perfect companion. Served with fresh raspberries, mint leaves and dried hibiscus flowers for the perfect indulgence.
Did you know?
Sweet potatoes are rich in fibre, antioxidants, vitamins, iron, calcium, magnesium, potassium and a range of essential nutrients. They are a power house vegetable, low in calories and packed with goodness that is eaten across many cultures all over the world. They are beneficial for heart health, eye health, digestion and are anti-inflammatory.
I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish uses their cocoa powder, vanilla extract, ground cinnamon, ground coriander and pink Himalayan salt. They also have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.
Let’s cook ☺
Ingredients for the sweet potato chocolate mousse
3 large sweet potatoes
1-1.5 cups coconut cream
½ cup liquid sweetener (maple syrup/agave/rice syrup)
¼ cup Nomu cocoa powder
2 tsp Nomu vanilla extract
Pinch of pink Himalayan salt
Ingredients for the pistachio & dried naartjie dukkah
½ cup pistachios, shelled
¼ cup flaked almonds
1/3 cup dried naartjie slices
2 tbsp white sesame seeds
1 tsp black sesame seeds
1 tbsp coconut sugar
Fresh mint leaves
Dried hibiscus flowers (optional)
Method for the sweet potato chocolate mousse
1. Preheat the oven to 200C.
2. Wash the sweet potatoes and prick with a fork. Line a baking tray with baking paper or use a silicon mat. Bake for 1 hour or until tender. The idea is for the sweet potatoes to caramelize so that all the natural sugars are release and the actual potato is soft and creamy in the middle. You can also do a quick ‘cheat’s version by peeling the sweet potatoes & cooking them in the Instant Pot for 8 minutes. But take the time to bake them if you can, it makes all the difference!
3. Slice the baked sweet potato in half and remove the skins, you can also scoop the inside of the potato out with a spoon. Place the sweet potato into a bowl and allow to cool. You really don’t want to blend hot sweet potato!
4. Waste free hack: However you cook the sweet potato, keep the skins so that you can marinade them with Nomu olive oil, Nomu mixed herbs, lemon juice, salt and pepper. Air fry for 10-12 minutes on 200C. They make a delicious snack!
5. Once the sweet potato has cooled, add the sweet potato, coconut cream, cocoa powder, liquid sweetener and salt to a blender. A cup of coconut cream should be enough depending on how thick it is, if needed add an additional half cup to the blender. Blend until smooth and creamy. Add the vanilla extract and give it a quick blend or mix through with a spoon. Scoop into a bowl and refrigerate until serving time. The mousse keeps well stored in an airtight container in the fridge for up to 5 days.
6. Serve the mousse with my sweet dukkah, fresh raspberries, fresh mint leaves and dried hibiscus flowers. Enjoy!
Method for the pistachio & dried naartjie dukkah
1. Heat a non-stick pan on medium heat, add the pistachios, almonds, white sesame seeds and black sesame seeds to the pan. Reduce the heat and toast the nuts and seeds until golden brown. Stir them occasionally so they don’t burn!
2. Allow the nuts and seeds to cool down – this is very important as you don’t want to make a butter!
3. Add the nuts, seeds, dried naartjie slices, coconut sugar, coriander, cinnamon and salt to a food processor or blender. Pulse a few times until all the items are mixed together and crumbled.
4. Store in an airtight container – the dukkah can also be used to top porridge, smoothie bowls, fruit, plant yoghurt, baked oats, toast and even sprinkled over roasted pumpkin. Enjoy!
Recipe and styling by Mira Weiner
Photography by Mark Chipps