no-bake chocolate cake

A proper chocolate treat, made with real, simple ingredients. A crumbly Collagen Crumb base topped with a silky chocolate mousse made from roasted sweet potato, honey and 70% chocolate. Rich, indulgent, and quietly good for you.

This is one of those puddings that tastes far more indulgent than it has any right to be. The base is our Collagen Crumb pressed together with a little melted chocolate, so it sets into a crumbly, biscuity layer with real bite. The topping is where the magic happens: roasted sweet potato blended with Greek yoghurt, honey and 70% chocolate until it turns glossy and mousse-like. You would genuinely never guess there's a vegetable in it. It leans on the natural sweetness of the sweet potato and a little honey, it's made from ingredients you actually recognise, and it comes together with barely any effort. Make it in the evening, let it set overnight, and a proper chocolate treat is waiting for you in the fridge. The fact it does you a bit of good is really just a bonus.

Makes 8 servings, or 16 mini squares

The Base

Makes one base | 10 minutes plus chilling

Ingredients

• 50g 70% chocolate (or choc of choice)
• 120g oac Collagen Crumb

Method

1. Line a small tin, about 15cm square or a loaf tin, with baking paper, leaving a little overhang so you can lift the cake out later.
2. Gently melt the chocolate, either in short bursts in the microwave or in a bowl set over a pan of just-simmering water. Stir until smooth.
3. Tip in the Collagen Crumb and mix until it holds together like a damp, crumbly mixture. Press it firmly and evenly into the base of the tin with the back of a spoon, then chill while you make the mousse. Freezer or fridge. 

The Mousse

The chocolate sweet potato layer | 10 minutes

Ingredients

• 300g roasted sweet potato, cooled
• 100g Fage Total 0% Greek yoghurt
• 200g 70% chocolate
• 30ml honey
• 1 tsp vanilla
• Generous pinch of sea salt

Method

4. Make sure your roasted sweet potato is soft and completely cooled. Melt the chocolate the same gentle way as before and let it cool for a minute.
5. Blend the sweet potato, yoghurt, honey, vanilla, sea salt and melted chocolate together until completely smooth and glossy. A stick blender or food processor works best here.

To Assemble

Chill overnight | Serves 8

Method

6. Spoon the mousse over the chilled base and smooth the top with the back of a spoon.
7. Cover and chill until fully set, ideally overnight.
8. Lift out using the paper overhang, then slice into 8 squares, or 16 mini squares for smaller bites. Enjoy cold.

Ways to Enjoy

• Topped with freeze-dried raspberries for a little crunch and colour
• With a spoon of berry compote spooned over
• Cut into 16 mini squares for a party spread or a lunchbox treat
• Straight from the fridge with a coffee or a cup of tea

Kitchen Tips

• Roast your sweet potato ahead of time, even the day before, so it is soft and fully cooled before it goes into the mousse. Warm sweet potato will loosen the mixture.
  
• It keeps well covered in the fridge for a few days, and the texture only improves as it sets.
• Contains milk. For allergens, check the ingredients on your chocolate and Collagen Crumb packs.