This rich vegan mousse gets its silky texture and irresistible sweetness from puréed sweet potatoes. Substitute canned pumpkin or puréed bananas for the sweet potato if you like. Use this mousse as a simple pie filling or layer it with fresh fruit for an easy parfait. Watch our how-to video.
Drain dates from soaking liquid, squeeze out any excess water and place in a food processor or high-speed blender. Add sweet potato, almond butter, almondmilk, cocoa, cinnamon, vanilla and flaxseed meal, and purée until well combined and creamy. Refrigerate mousse in an airtight container for up to 3 days or freeze for up to 5 days.
If using for a pie filling, pour mixture into a baked pie crust. Cover tightly and refrigerate at least 2 hours or overnight before serving.
Per Serving: Serving size: 1/2 cup, 250 calories (60 from fat), 7g total fat, 1g saturated fat, 65mg sodium, 49g carbohydrates, (9 g dietary fiber, 27g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.