My Surprisingly Delicious Avocado And Sweet Potato Chocolate Mousse

If you want a chocolate mousse that’s rich, creamy, and packed with wholesome ingredients, this recipe is for you. Instead of heavy cream or eggs, this version blends sweet potato, avocado, and coconut milk into a smooth, chocolatey dessert that feels indulgent but is made with real, nourishing ingredients.

I love this recipe because it’s the perfect mix of creamy and chocolatey without being overly heavy. The sweet potato adds natural sweetness and a velvety texture, the avocado brings creaminess, and the coconut milk makes it smooth and luscious. Cocoa powder gives it that deep chocolate flavor, and a touch of maple syrup balances everything out.

This mousse is perfect for when you’re craving a decadent recipe but want a healthier option. It’s naturally dairy-free, vegan, and full of good fats and fiber, making it a dessert you can feel good about. Plus, it’s ridiculously easy to make; just blend everything together and chill!

Tips for Making the Best Chocolate Mousse

Use a ripe avocado – A ripe avocado blends smoothly and adds a creamy consistency. If your avocado is too firm, the mousse won’t be as silky.
Roast or steam the sweet potato until soft – You want a smooth texture, so make sure the sweet potato is fully cooked and easy to blend.
Chill before serving – The mousse thickens and develops a better texture after at least 2 hours in the fridge.
Adjust sweetness to taste – If you prefer a richer chocolate flavor, add more cocoa powder. For extra sweetness, a little more maple syrup does the trick.

Ingredients

Sweet potato – 1 medium (about 150g / 5oz), cooked and mashed
Avocado – 1 ripe, peeled and pitted
Coconut milk – 120ml / ½ cup (full-fat for best texture)
Cocoa powder – 30g / ¼ cup
Maple syrup – 60ml / ¼ cup
Vanilla extract – 1 tsp

Alternative Ingredients

Sweet potato substitute: If you don’t have sweet potato, banana can add natural sweetness and a similar creamy texture.
Coconut milk: Almond milk or oat milk can work, but the mousse won’t be as thick. Full-fat coconut cream is the best alternative for an ultra-rich version.
Maple syrup: Honey or agave syrup can replace maple syrup, and if you want a lower-sugar option, a few drops of liquid stevia can work.
Cocoa powder: If you prefer an even deeper chocolate taste, raw cacao powder is a great alternative.

Step 1: Cook the Sweet Potato

If you haven’t already cooked the sweet potato, steam it until soft. Let it cool completely before using. Once cooled, mash it until smooth.

Step 2: Blend the Ingredients

In a blender or food processor, add the mashed sweet potato, avocado, coconut milk, cocoa powder, maple syrup, and vanilla extract. Blend until completely smooth. Scrape down the sides as needed to ensure everything is well combined.

Step 3: Adjust the Flavor

Taste the mousse and adjust if needed:

For more sweetness, add a bit more maple syrup.
For a richer chocolate flavor, add an extra teaspoon of cocoa powder.

Step 4: Chill the Mousse

Spoon the mousse into serving dishes or ramekins. Cover and refrigerate for at least 2 hours. This allows the flavors to develop and gives the mousse a thicker, creamier texture.

Step 5: Serve and Enjoy

Once chilled, serve as is or top with:

Fresh berries
Shaved dark chocolate
A drizzle of melted chocolate
A sprinkle of sea salt for contrast

This chocolate mousse made with cocoa powder, coconut milk, sweet potato, and avocado is creamy, rich, and naturally sweetened—proof that dessert can be both indulgent and wholesome. Enjoy!