Thankfully Sweet

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The holiday season officially kicks off in just a few day with Thanksgiving—a time for families to gather and share their favorite traditional dishes. While dessert isn't always my favorite part of the meal, I love experimenting with ways to create gluten- and dairy-free options. This week, I played around with a few simple ingredients and came up with a fun, versatile treat that's perfect as a snack or a delicious pairing with classics like pumpkin or apple pie.

Sweet Potato Chocolate Mousse


Gluten Free, Dairy Free, Vegan

Ingredients (choose organic and locally sourced when available)
  • 3 large sweet potatoes
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons vanilla extract
  • pinch of salt
  • 2 tablespoons chocolate protein powder (My favorites are Amy Myers MD and Truvani)
  • 2 tablespoons milk (I used cashew but whatever you prefer will work)
  • Optional seasoning add in: pumpkin spice
  • Optional toppings: chocolate chips, dried coconut flakes, whipped cream, fruit

Instructions
  1. Wash the sweet potatoes and place them in a covered glass container. Bake for 1 hour, or until they are soft and cooked through.
  2. Allow the potatoes to cool, then peel off the skin (you’ll only need the flesh).
  3. Add the sweet potato flesh to a food processor along with cocoa powder, vanilla extract, salt, and protein powder. Blend until smooth. Note: The mousse will thicken as it cools. If it’s too thick, add a splash of your preferred milk—I used cashew milk, but any type will work.
  4. Scoop the mousse into serving dishes and chill.
  5. This recipe makes 6 servings. Enjoy topped with whipped cream, chocolate chips, or fresh fruit (toppings not included in the nutrition information below).

   **Nutrition facts will vary depending on what type of protein powder you use**






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