Paleo Chocolate Mousse / Icing

Paleo Chocolate Mousse / Icing

This recipe doubles as either chocolate mousse or icing/frosting for cupcakes, brownies and/or cake, and goes really well with our Egg-free Sticky Chocolate Brownie! It is extremely smooth and creamy, and with the surprise sweet potato ingredient, filling as well! Spread it generously or fill small bowls and enjoy as a very decadent after-dinner treat!

Paleo Chocolate Mousse / Icing

Prep Time 15 minutes


  • 2 cups peeled & cooked sweet potato
  • 1 small avocado
  • ¼ - ½ cup cacao powder (use ½ cup for darker flavour)
  • ½ cup coconut oil
  • 3 heaped tablespoons of nut butter
  • ½ teaspoon Himalayan salt
  • 1 teaspoon vanilla powder
  • 9-12 pitted dates or 3-4 tablespoons raw honey


  • Add all the ingredients to a food processor and process on high until very smooth.
  • Spread evenly onto cupcakes, cake or brownie, or dish into small bowls to be served as chocolate mousse.
  • Enjoy!


The mousse gets better with time and will last for about 5 days in the fridge.

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