Vegan Banana Sweet Potato Chia Mousse by Daphne Cheng

October 17, 2013
Photo by Morgan Ione Yeager, NYC Food photographer, Brooklyn Food Photographer, WTF Digital Magazine, Natasha Garoosi, Lifestyle photographer, Exhibit C, Daphne Cheng, Vegan Chef, food and culture, edible, supper club

Makes 8 servings


  • 1 lb sweet potato, cubed
  • 2 bananas
  • 1 can coconut milk
  • 2 tbsp to ¼ cup chia seeds to taste
  • 1 tsp vanilla
  • (optional) agave to taste


Heat oven to 350 degrees F. Toss sweet potato in olive oil and place on baking sheet in oven. Roast for 25 minutes until fork tender. Remove from heat and let cool.

In blender, mix sweet potato, bananas, coconut milk, vanilla and salt and blend until smooth.

Pour into a large mixing bowl. Slowly add chia seeds while whisking, using less if you prefer smoothness, more if you prefer more substance. Chill in the fridge for at least 30 minutes.

To serve, feel free to top with your favorite granola and fresh fruit.

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