About the Recipe
Ingredients
� 1 cup sweet potato, peeled
and cooked (225g/0.5 lb
sweet potato)
� � cup (125g) smooth peanut
butter
� � cup (50g) natural cocoa
powder
� 6 tbsp. maple syrup
� 1 tsp. orange zest
� � cup (120ml) chickpea brine
� � tsp. lemon juice
Preparation
Place cooked sweet potato and peanut butter in a food
processor. Process until smooth and, then add cacao
powder, maple syrup, and orange zest, blend again until
smooth.
Place chickpea brine in a clean bowl. Add lemon juice and
whip with a hand mixer until you achieve stiff peaks (this can
take around 3-6 mins) � you should be able to invert the
bowl, and the whipped brine should not move an inch.
Fold whipped chickpea brine into the chocolate and mix
until well combined. The mixture will deflate slightly. Spoon
the mixture between 4 small serving glasses and place in
the fridge for 8 hours (or overnight) for the mousse to set.