Sweet potatoes and chocolate are a surprisingly delicious combination. I am always experimenting with different ingredients in the blender, looking for the next, best, treat. This chocolate mousse is simple and healthy, but the best part about it is the thick texture. I’ve used avocados in chocolate mousse before, even cashews or coconut, but the sweet potato works beautifully. You could also use yams of any variety in this recipe, as I’ve found that the Japanese yams also work great. I think these orange/purple roots are worth talking about, and worth eating as often as you can. They are a true superfood with incredible versatility, low in calories, high in fiber, gluten free, and host an impressive nutrient profile.
Stracciatella is a popular, traditional gelato variety in Italy. It is a lot like chocolate chip ice cream, but smoother. Melted chocolate is poured into the churning gelato and produces long ribbons that solidify in the cold then get broken up in pieces. Here is my nice cream version, and it only takes a few minutes to prepare, has no sugar, and no need to melt chocolate (unless you like), we’re just going to use cacao nibs. It tastes so much like the stracciatella in Italy due to the shreds of cacao that are in every bite.
Sprouting is one of my favorite things to do. You might not understand the pleasure in seeing those little tails form until you’ve actually done it. The greatest thing about sprouting is that it’s easy, healthy, and delicious. While there are so many things you can sprout, sprouting quinoa is a good start. My other favorite thing to sprout is lentils. So, why sprout? Here is why;
Smoothie bowl ideas are priceless in my book. The more you check mine out, and make your own, is the more you’ll get to know how to pair fruits, vegetables, grains, nuts, and seeds, together to make delicious bowls. Pairing isn’t the easiest thing. I’ve put some ingredients in mine that didn’t go well, consistency or taste wise. These healthy bowls are better when they look good, taste good, and have just the right texture. That can be tricky. Apple oat bowl is great because it has all the wonderful apple and cinnamon flavor, but thick like ice cream.
I was thinking the other day of how I could make a cheesecake that’s not made of nuts or coconut. Then, by accident, I made such a huge amount of chia pudding and didn’t know what to do with all of it, so I blended it and put it in the freezer. It came out delicious, and I knew I had the recipe I needed to make these chia bars. They are like creamy ice cream, sweet, melt-in-your-mouth deliciousness. Raw, healthy, full of goodness, easy to eat right from the freezer.
I look forward to getting out of bed just to enjoy my cherry chocolate bowl. Whenever I buy cherries, this is on the list for the morning after. Cherry chocolate is one of those combinations that reminds us of indulging, but this bowl is healthy. Freeze it and re-blend it to make an ice cream. Drink it. Spoon it out of the bowl like I do. Any way you eat it, you’ll love it.