Choc-Chip Lucuma Mousse

Have you ever tried making chocolate mousse with sweet potato purée? Sounds a little odd, but before you knock it you have to try it! When I first did, I was pleasantly surprised and have been making it ever since.

The natural sweetness and creaminess of sweet potato makes it the perfect base for a dairy-free mousse. I flavoured this one with raw cacao powder (for a rich chocolatey flavour) and lucuma powder (for a hint of sweet citrus), then topped it with raw cacao nibs and shards of raw lucuma chocolate for contrasting texture and crunch. I find that the sweet potato purée and lucuma powder add enough sweetness, so I don't use any additional sweeteners, but you could add your preferred natural sweetener to taste.

If you haven't heard of lucuma powder, it's made from the Peruvian lucuma fruit. It has a sweet, citrusy flavour and is a source of vitamins, fibre and calcium. Loving Earth sell raw lucuma powder online if you're in Australia (they also sell raw cacao powder and raw cacao nibs), or you can find it at most health food shops. If you get your hands on some, you might also like to try making my Lucuma Energy Bars.

i n g r e d i e n t s


  • 2 cups sweet potato purée*
  • 1/4 cup raw cacao powder
  • 2 teaspoons lucuma powder
  • Rice malt syrup or your preferred natural sweetener, to taste (optional)


  • 1 x 20ml tablespoon raw extra virgin coconut oil
  • 2 teaspoons lucuma powder
  • Raw cacao nibs

p r e p a r a t i o n

  1. To make the mousse, blend the sweet potato purée, cacao powder and lucuma powder in a food processor or blender until smooth. Stir through some rice malt syrup or your preferred natural sweetener to taste if desired.
  2. To make the raw lucuma chocolate for topping, bring the coconut oil to a paste consistency. (If your coconut oil is liquid, place it in the fridge for a few minutes to firm up slightly. If your coconut oil is hard, place it in a bowl and sit the bowl in an inch of hot water in your sink and stir until it softens). Stir the lucuma powder into the softened coconut oil until well combined. Spread the mixture onto a sheet of baking paper and place in the freezer to set. Once set, break into shards.
  3. To serve, spoon the mousse into bowls and top with the lucuma chocolate shards and raw cacao nibs.

Serves 2. 

* I make sweet potato purée by roasting whole sweet potatoes in the oven and then scooping out the flesh and freezing in ziplock bags for later. Check out my recipe here.

Want more quick and easy dessert recipes? My Raw Desserts ebook includes 23 healthy desserts  ➞  Check it out here