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1 medium sweet potato, peeled and diced

1/2 can chickpeas, drained ⠀

1 tbsp cacao ⠀

1-2 tsp chaga mushroom powder ⠀

1 tbsp maple syrup ⠀

1 tsp vanilla paste/extract ⠀

3/4 cup unsweetened almond milk ⠀

1/2 cup almonds, chopped ⠀


Firstly, Steam the sweet potatoes - add water to medium-sized pot, bring it to a boil and add a steaming basket. Place the sweet potatoes in the basket, cover and steam for a total of 15-20 minutes, until soft. When it’s all cooked and soft, remove and cool completely.⠀⠀⠀

Place the chickpeas into a saucepan and cover with boiling water, reduce to medium heat and cook for about 10-15 minutes until the chickpeas are soft, bloated, and the skins have wilted off.⠀⠀⠀


Rinse the cooked chickpeas in cold water and rub the chickpeas to take off any remaining skins. Keep in saucepan and cover with cold water. The skins should float to the top of the water, then use a small strainer to remove them from the water. Keep stirring chickpeas and taking the skins from the top. Continue doing this until there are very little skins left in the water, then drain chickpeas. ⠀⠀⠀⠀⠀

In a food processor, combine the chickpeas, potatoes, cacao, chaga, maple syrup, almond milk and vanilla paste, blend until well combined and smooth.⠀

Transfer into an airtight container and place in the fridge for at least 1-2 hours before serving it.⠀

I love the mousse with fresh berries and some chopped almonds. You can have it with anything you want like pancakes, fruit or just as it is.⠀

Sprinkle some love on top, take a deep breath and enjoy ✨🌻⠀

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