How long does salted chocolate caramel mousse [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make salted chocolate caramel mousse [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make salted chocolate caramel mousse [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is salted chocolate caramel mousse [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does salted chocolate caramel mousse [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Salted Chocolate Caramel Mousse
[Vegan]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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Ingredients You Need for Salted Chocolate Caramel Mousse [Vegan]

For the Salted Caramel Mousse:

2 cups peeled and steamed white sweet potatoes
1/2 cup pitted fresh dates (Be sure to soak them first if they are too firm to blend.)
1 teaspoon vanilla extract
1/2 cup coconut cream
1 cup water
A big pinch of salt
1 1/2 tablespoons brown rice syrup
2 teaspoon maple syrup

For the Chocolate Mousse:

1 1/2 tablespoons cacao powder
1 tablespoon maple syrup
1 tablespoon coconut cream

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How to Prepare Salted Chocolate Caramel Mousse [Vegan]

To Make the Salted Caramel Mousse:

In a blender, purée all the ingredients until smooth and creamy. Taste. Add extra maple to your liking and blend again.
Once sweet and smooth, transfer half of the mixture to a bowl, and then move on to making the chocolate mousse.

To Make the Chocolate Mousse:

Add in the cacao, maple syrup, and coconut cream and blend well, stopping to scrape down the sides.
Divide the filling between two glasses. Swirl the mousse together with a spoon, then transfer to the refrigerator for a few hours to firm up.
Top with a tiny pinch of salt, if desired. Serve.