By Dina Eliash Robinson
When made with organic ingredients, this recipe is a nutritious powerhouse, with its high fiber content, antioxidants, vitamins and minerals. While its taste and texture feel rich, even decadent, this dessert has no fat or
cholesterol, is gluten-free and (without the optional alcohol and whipped cream listed below) has minimal amount of sugar—thus making it not only safe, but even a recommended treat for diabetics and people with cardiovascular problems.
3 medium size garnet yams
1 + ½ – cups unsweetened almond milk
1/3 -cup semi-sweet, dark chocolate chips (or same kind, crumbled chocolate pieces)
1/3 -cup dried, pitted, tart cherries (dried cranberries or raisins work, too)
1 banana (optional)
¼ -teaspoon cinnamon
1/3-teaspoon liquid vanilla extract
1/3-cup currants
1 -tablespoons dark rum, cognac or liqueur of your choice (optional)
Scrub garnet yams with liquid Castile soap and rinse well in cold water. Cut off ends. Trim sprouting “eyes” and inedible blemishes. Cut each yam into half or thirds. Immerse in clean cold water and boil until soft enough to be pierced through easily with a fork. Then, remove yam pieces from the hot water with a slotted spoon, place on a plate, let cool and peel.
In a blender or food processor, combine all ingredients—except the currants and about 5-6 cherries—and purée until the mix is 
completely smooth and silky-soft.
Fold in currants and mix gently, distributing them evenly throughout the mousse.
Decorate with the reserved cherries.
(When health conditions allow, a topping of whipped cream adds flair and flavor.)
For Fun: Let your family or dinner guests compete to guess at least the main ingredient (yam) and reward the winner with a chocolate heart or truffle.
6 Comments on “Chocolate & Garnet Yam Mousse—A Vegan Delight”
(Note: Having tasted bouchée’s cupcakes we can vouch for them being air light, not too sweet and delicious).
We returned the favor by giving them a taste of our Chocolate & Garnet Yam Mousse, about which Eric commented below. bouchée produces gourmet, organic, cakes & cupcakes. THE EDITORS)
I tried your yam pudding soon after seeing you. You were right that it needed something to sweeten it. We put agave in it & that did the trick. The texture was a little rugged for a pudding. Bernadette thought you might try butternut squash for a creamier finish. I also thought that there was a slightly bitter after taste, which doesn’t lend itself to a traditional dessert; but that can also be minimized by adding something acidic, like lemon or orange.
In thinking about how I would use it, at the point I’m not certain. Our customers expect a sweeter dessert; think macarons & meringue. I imagine that if we get something that works well we could use it as a filling in a vegan cake — vegan wedding cake or something. If I used it as a filling I would either puree the raisins or nix them altogether. I would also try to firm it up a bit by adding fat, like a butter substitute or pressed palm oil. Just some thoughts.
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Free Range Club has been inactive for awhile because of some personnel health reasons, but everything is now OK & we will be very active again with posts & greta info during the summer. Patience!
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Due to illness & moving Free Range Club has been neglected. Sorry for that, but we will be up & running again by the middle of the summer. Thanks for your patience.
Dina
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