This rich vegan mousse gets its silky texture and irresistible sweetness from puréed sweet potatoes. Use this mousse as a simple pie filling or layer it with fresh fruit for an easy parfait.

Ingredients:
3/4 cup pitted dates, soaked in warm water for 10 minutes to soften
2 cups sweet potato purée (fresh or canned)
2 tablespoons no-salt-added unsweetened almond butter
3/4 cup unsweetened almondmilk
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons flaxseed meal

Method:
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.

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Recipe: Sweet Potato Chocolate Mousse l Whole Foods Market
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