Chocolate Salted Caramel Mousse for Valentine's

Silky, creamy, rich, sweet, chocolatey and salty -- this dessert is Valentine's Day in a Martini Glass... Chocolate and caramel...

Silky, creamy, rich, sweet, chocolatey and salty -- this dessert is Valentine's Day in a Martini Glass...Chocolate and caramel are made for each other.

If you're looking for an easy-to-make, decadent tasting healthy recipe for Valentine's Day, this is it. This Chocolate Salted Caramel Mousse is rich and creamy, subtly chocolatey, and surprisingly good for you. You'd never guess it was full of Japanese Sweet Potatoes!

That's right, this luscious dessert gets its rich and silky texture from white fleshed sweet potatoes and coconut cream. Its vegan, gluten free, oil free, paleo, grain free, nut free, soy free, naturally sweetened and incredible creamy and delicious. Oh, and you can whip it up in your blender in minutes and forget about it while it sets in your fridge. 

Sound too good to be true? This healthy mousse recipe kind of is...

Now back to those sweet potatoes -- each serving of mousse contains a whole cup of steamed Japanese sweet potato! So, though you may be wondering if this dessert is actually healthy, think of it this way -- this mousse is like mashed sweet potatoes disguised as chocolate mousse! If you can justify eating mashed sweet potatoes, you can totally handle this too, guilt free.

If you're wondering about what makes this dessert reminiscent of salted caramel, the answer is fresh dates, brown rice syrup and pink Himalayan salt. Half a cup of pitted dates and a little sticky brown rice syrup blends seamlessly into this luscious mousse, naturally sweetening it and giving it a caramel undertone and satiny texture. Half the mixture is kept as is (preserving its delicious salted caramel flavour), the other half gets mixed up with a bit of cacao powder and transforms magically into a chocolate mousse. The two mousses are added to a decorative glass (I used a martini glass) and then swirled together gently for a lovely balance of flavours in every spoonful.

After filling your glasses all you need to do is stick them in the fridge for a few hours while you go about your husband and I deep cleaned our kitchen while our glasses set. After a few hours, what once was thin has now become luscious and thick.


I have a lot of food allergies and I'm a vegan so finding desserts out that I can eat is generally a challenge if not virtually impossible -- hence why I bake so much and write this blog! If you can relate (you or someone you love has food allergies or restrictions), you know how amazing it is when someone makes you something you can enjoy. If someone made a dessert cup like this for me, I'd probably marry them. Just saying...

  • 2 cups peeled and steamed white sweet potatoes
  • 1/2 cup pitted fresh dates (I used honey dates which are very soft, but you can use any variety. Be sure to soak them first if they are too firm to blend)
  • 1 tsp vanilla extract
  • 1/2 cup coconut cream
  • 1 cup water
  • Big pinch of salt
  • 1.5 tbsp brown rice syrup
  • 2 tsp maple syrup
Puree until smooth and creamy. Taste. Add extra maple if it is not sweet enough. Blend again. Once sweet and smooth, transfer half of the mixture to a bowl. Add the following ingredients to the remaining mixture in your blender:
  • 1.5 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1 tbsp coconut cream
Add in the cacao, maple and coconut cream and blend well, stopping to scrape down the sides and blend again. Grab two attractive glasses and divide the two fillings between them. Swirl them together a little with a spoon. Transfer to fridge to firm up for a few hours. Top with a tiny pinch of salt if desired. Serve.

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