Chocolate Mousse Sweet Potato Pie

Ananda Headshot Ananda Kaplan

Chocolate lovers rejoice! This Valentine’s Day, enjoy our deliciously decadent chocolate mousse pie. It is a no-bake, gluten-free, vegan (if desired), healthy dessert option that still delivers big on tasty goodness.

Sweet potatoes replace cream and eggs to create a nutrient-dense filling that stays true to the rich flavors and velvety, silky smooth texture we all love from chocolate mousse. The oat-nut crust adds the perfect crunchy contrast to the creamy mousse while boosting the fiber and protein. We have also replaced the refined sugar with a few dates, a little maple syrup, and the natural sweetness from the potatoes to create the right balance of sweetness that enhances the chocolate decadence.

So this Valentine’s Day, let’s celebrate and cherish the ones we love (including ourselves) by enjoying and sharing this good-for-you irresistibly luscious dessert.

Chocolate Mousse Sweet Potato Pie

Serves: 8-10



  • 1 cup, old-fashioned rolled oats
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups roasted nuts (my favorite for this recipe is hazelnuts. I like to buy them already roasted so I do not have to remove the skins)


  • 2 cups mashed sweet potatoes (approximately two medium-sized sweet potatoes).  If you have extra mashed sweet potato you can add it to whipped cream.
  • 1/4 cup cocoa powder
  • 6 dates, soaked for 10 minutes in boiling water and drained
  • 2 tablespoons milk of choice (I used hazelnut milk)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup dark chocolate, melted


Sweet Potatoes

  1. Prepare the sweet potatoes by either roasting them or boiling them. Roasting creates more sweetness, while boiling is faster but still flavorful.

To roast: preheat the oven to 375°F. Wash the sweet potatoes and dry them. Place the sweet potatoes in an oven-safe pot or baking dish with a lid, then roast in the oven until extremely tender, approximately 1 1/2 hours to 2 hours; remove from the oven, uncover, and allow to cool. Once fully cooled, peel off the skin and discard, then mash the potatoes.

To boil: peel the sweet potatoes and chop them into 2-inch pieces. Place potatoes in a pot and fill with cold water to cover potatoes by approximately 2 inches. Bring the water to a boil over high heat and cook for 18 to 20 minutes or until tender when pierced with a fork. Strain the potatoes and run cold water over them to cool them down, and then mash.


While the sweet potatoes are cooking, prepare the crust.

  1. Place all ingredients for the crust in a food processor or high-powered blender and blend until it comes together. You may have to scrape the sides down and blend again. The crust should hold when you press it together.
  2. Press the crust evenly into a 9-inch pie pan or tart pan. Ensure that the crust goes all the way up the side.
  3. Place the crust in the refrigerator while you prepare the filling.


  1. Remove the pits from the dates and place them in a cup with hot water. Soak for 5 minutes, drain water and set aside.
  2. Melt the chocolate in a bowl over a pot with a small amount of simmering water (a double boiler), or in the microwave in 20 second increments until chocolate is melted, stirring after each 20 seconds to ensure the chocolate does not burn. Then, set aside.
  3. Combine the cooled, mashed sweet potatoes, cocoa powder, soaked dates, milk, vanilla, and salt in a food processor or high-powered blender and blend until smooth.
  4. Add in the melted chocolate and blend until well combined.
  5. Remove the crust from the refrigerator and top it with the filling, spreading it evenly. I like to use an offset spatula to smooth the top of the filling.
  6. Place the pie in the refrigerator and set it for at least 5 hours or overnight.


  1. For easy cutting before serving, place the pie in the freezer for 20 minutes. Don’t worry if you don’t have the time; the pie will still cut beautifully and hold its shape. Make sure to wipe the knife after each cut.
  2. Decorate your pie with your fruit (or fruits) of choice. My favorites are strawberries, raspberries, pomegranate seeds, or cherries.
  3. You can also top the pie with chopped nuts and serve it with whipped cream (dairy or non-dairy). If you have leftover mashed sweet potato, you can incorporate it into the whipped cream for added flavor. To prepare the sweet potato-flavored whipped cream:
    • Start with 1 cup of heavy cream (dairy or non-dairy).
    • Whip the cream until it forms soft peaks.
    • Add 1 teaspoon of maple syrup or honey and 2-3 tablespoons of mashed sweet potatoes to the whipped cream.
    • Continue whipping until the mixture reaches firm peaks.

Nutrient highlights

Oats: A staple breakfast choice, oats are rich in soluble fiber, particularly beta-glucan, which helps in lowering cholesterol levels and stabilizing blood glucose levels. They offer a good source of complex carbohydrates, providing sustained energy. Oats are also a great source of vitamins and minerals, including manganese, phosphorus, magnesium, copper, iron, zinc, and B vitamins. Their high fiber content supports digestive health and may contribute to a feeling of fullness, aiding in weight management.

Chocolate (Dark): Dark chocolate is loaded with antioxidants, such as flavonoids, which can support heart health by improving blood flow and lowering blood pressure. It’s also rich in minerals like iron, magnesium, copper, manganese, and a source of prebiotic fiber, which feeds healthy gut bacteria. Consuming dark chocolate in moderation can also improve brain function, and its mood-enhancing properties can contribute to a sense of well-being.

Nuts: Nuts are a powerhouse of nutrients, offering a rich source of healthy fats, protein, fiber, vitamins, and minerals. They contain heart-healthy monounsaturated and polyunsaturated fats, and are a good source of antioxidants, such as vitamin E and selenium. Nuts also provide essential nutrients like magnesium, zinc, potassium, and B vitamins. Regular consumption of nuts has been linked to reduced risk of heart disease, certain cancers, and diabetes. Each type of nut has its unique nutrient profile, providing a wide range of health benefits.

Sweet Potatoes: Sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A, essential for eye health and immune function. They are also high in fiber, vitamins C and B6, potassium, and manganese. The antioxidants present in sweet potatoes, particularly the purple varieties, may support brain health and reduce inflammation. Their complex carbohydrates and fiber content can help regulate blood sugar levels, making them a beneficial food for energy and metabolic health.

Dates: Dates are a nutritious sweetener packed with fiber, which aids in digestion and promotes a healthy gut. They are rich in antioxidants, including flavonoids, carotenoids, and phenolic acid, which can protect cells from oxidative damage. Dates offer a variety of vitamins and minerals, such as potassium, magnesium, copper, manganese, iron, and vitamin B6. Their high fiber content helps to prevent constipation, and the natural sweetness provides energy without spiking blood sugar levels too quickly.

Ready to take charge of your health?

Sign up to receive recipes, event notices, news and useful tips about Anticancer living.

Subscribe to Our Newsletter

  • This field is for validation purposes and should be left unchanged.