1large ripe banana(you can use frozen if you prefer)
about 3tbspfrozen roasted sweet potato and pumpkin mash
2heaped tbspGreek yoghurt or coconut yoghurt
2tbsppear juice or maple syrup
dash of cinnamon (about 1/2 to 1 tsp)
plant based or cow milk (to top up, about 1/2 cup to 1 cup)
Place all ingredients into a food processor and blitz until smooth and thick.
Divide into two glasses (if sharing) and serve immediately.
This recipe makes two standard serves (for lunch, snack or dessert) or one super luxurious large one.I find this chocolate mousse to be quite filling, so half of the amount above is usually enough for me - but I will totally understand if you don't want to share!I usually pre-make my roasted sweet potato and pumpkin mash the day before, as follows: Pre-heat your oven to 210C, and line a large roasting tin with baking paper. Do not peel anything (but wash your produce and pat it dry) and simply slice your sweet potatoes into halves or large chunks and the pumpkin into large chunks (the chunks should be about the same size). Sometimes, when I cannot be bothered peeling the darn things, I simply roast halves of a pumpkin and whole sweet potatoes. It takes a bit longer but there's no peeling - and once roasted, it's easy to peel off the skin (and even spoon out the pumpkin seeds). I don't use oil or seasoning and simply roast until soft - about 30 to 50 minutes, depending on size of your chunks. Once roasted, I let the roasted veggies cool down completely before blitzing them into a mash in a food processor (or with a fork) and then freezing them in smaller portions (about 3 tbsp) in the freezer overnight. Then the roasted mash is all ready to go for your chocolate mousse recipe the next day!
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.