This is a heavenly, chocolaty, gluten free vegan dessert – perfect for Valentines!
You will have to trust your taste buds with how sweet to make it though, as I love the bitterness and richness of chocolate, so if you feel like adding more syrup…go for it!
I know that cacao powder and agave syrup can seem a bit expensive, but it is sooooo versatile and lasts for ages, but you can substitute for honey and dark chocolate powder.
Serves 2- 4 depending on how much chocolate you can handle!
Ingredients: 300g sweet potato, 50g of unsalted cashew nuts, 50g cacao powder or dark chocolate powder, at least 4 tbsp. of agave syrup, (can use honey) depending on how sweet your tooth is! 6 tbsp. cold water, 1 tsp vanilla essence/extract
- Peel and chop your sweet potato and place in a pan of boiling water and simmer for 10 – 15mins until soft, allow to cool
- In a food processor, blend your cashew nuts, holding back two for decoration
- Now add the rest of your ingredients including the cooled sweet potato and blend to a mousse like consistency, taste and add more syrup/honey to suit your taste buds, you can also add a pinch of salt
- Once at the desired sweetness and texture transfer to a dish or individual containers and chill in the fridge for at least an hour before serving
- Crush the remaining cashews and sprinkle on top
- Now grab yourself a spoon and dig in!
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