Name: Sweet Potato Chocolate Mousse
Prep time: 15 min
Yield: 8 servings
Ingredients: 1-1/2 cups raw cashews; 1 can (13.66 ounces) unsweetened coconut cream; 1 cup sweet potato puree or canned pumpkin; 1/3 cup baking cocoa; 1/4 cup maple syrup; 1/2 teaspoon salt; Optional: Cashews, chocolate shavings and flake sea salt

I love that this chocolate squash mousse is rich and decadent yet is made with simple, plant-based ingredients! Even though this fluffy treat is very quick to whip up, it's something you'll want to savor slowly. —Andy Huffman, Reno, Nevada

Ingredients

1-1/2 cups raw cashews

1 can (13.66 ounces) unsweetened coconut cream

1 cup sweet potato puree or canned pumpkin

1/3 cup baking cocoa

1/4 cup maple syrup

1/2 teaspoon salt

Optional: Cashews, chocolate shavings and flake sea salt

Instructions

1 Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.

2 Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down side as needed. Transfer to 8 dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.