Peanut Butter & Sweet Potato Chocolate Mousse
A delicious chocolate mousse made using peanut butter & sweet potato. A healthy blw recipe for baby led weaning & a yummy treat for kids and grownups too.
Ingredients
- 120 g peanut butter
- 300 g cooked sweet potato
- 4 medjool dates soak in hot water for 10 minutes before using
- 1 x 400ml tin full fat coconut milk
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extra.
To serve mousse bowls
- ¼ Banana per portion
- Ground peanuts
- Desiccated coconut
- Sprinkle of cacao powder
Method
- Add the peanut butter and sweet potato to a blender.
- Drain the medjool dates from the hot water then add to the blender along with the coconut milk, cacao powder and vanilla extract.
- Blend for 5-7 minutes until the mixture turns light and airy.
- Spoon into some small bowls and leave in the fridge to set for about 2 hours. (alternatively, If you want to make ice pops instead pour into moulds and freeze for 4 hours until hard.)
- To serve the mousse, chop up banana, sprinkle over some finely chopped nuts and coconut then sieve over a little extra cacao powder.Note: For grown up bowls you can add chunkier pieces of nuts just remember to keep them fine for smaller babies and toddlers.
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Recipe Notes & Tips
Pour the mixture into ice pop moulds and freeze until solid (about 4 hours). These last for weeks in the freezer and are a brilliant way to cool down teething gums.