There is a new ingredient on the market and everybody is raving. It's called Chocho; it's a lupin; and it's high in plant protein. Today I'm sharing my superfood brownie recipe made with sweet potatoes and the chocho powder.
These brownie bites are not only superfood brownies but they yummy, moist (not dry), perfectly sweet and dense but creamy and soft - and the added chocolate chips take the brownies over the top.
Chocho is the key ingredient here. It's an ancient lupin that’s been cultivated by Indigenous farmers for thousands of years. It grows in the Andes Mountains at an elevation of 11,000-14,000 feet. Chocho is extremely nutrient-dense and packed with protein, fiber, iron, and calcium.
Mikuna makes a new superfood protein powder made from this lupin called Chocho. Unlike most other legume-based proteins, Mikuna's proprietary debittering process ensures that this Superfood Protein is free from lectins. Lectins are proteins that are resistant to being broken down in the body, so they can cause digestive problems. In fat, all Mikuna products are 100% lectin-free.
To make these brownies even more healthy and creamy, I'm using sweet potato.
Make holes in the sweet potato, wrap it in tin foil, air fry or bake it...
and voila, it's ready for brownie batter.
In addition to sweet potato and chocho superfood powder you will need the following:
- cocoa powder
- oat flour
- maple syrup
- sea salt
- vegan milk
- dark chocolate chips
See recipe card for quantities.
Chocho Brownie Instructions
After you've baked your sweet potato and it's nice and soft, you'll want to remove the skin.
Place it in the food processor and process it until well mashed. Or you can always use a fork to get the same results.
Add the dry ingredients one by one and keep processing until the brownie batter is smoothie and thick.
Spread in cake pan and bake.
Chocho Brownie Substitutions
- Flour - instead of oat flour you can use regular wheat flour or Bob's Red Mill makes a great gluten-free all purpose flour.
- Milk - feel free to sub any milk for this recipe.
- Sweet Potato - you can try banana in place of sweet potato but it will come out a lot different and taste a like chocolate banana bread.
This recipe is vegan and gluten-free but you can make always make it milk chocolatey and use regular glutenous flour.
For this recipe I used an air fryer and an oven. You will need a bread pan.
These store well in an airtight container for 2 days. Refrigerator for longer shelf life.
SUPERFOOD BROWNIES WITH SWEET POTATO AND CHOCHO
- 1 sweet potato
- ¼ cup Mikuna chocho powder, chocolate
- ½ cup oat flour
- 4 tablespoon maple syrup
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ tsp sea salt
- ½ tsp baking soda
- ¼ cup dark chocolate chips
- Using a knife or fork poke holes in the sweet potato. Set it on a piece of tin foil, wrap it up, and place in an air fry. Air Fry at 400 degrees for 45 minutes, or longer, until moist, completely, soft and well cooked.
- Preheat oven to 400 degrees F.
- Once the sweet potato is cooked and cooled down, remove skin. Using a fork or a food processor, mash the sweet potato into an apple sauce consistency.
- Keep adding the wet ingredients and process or mash until well blended.
- Combine all dry ingredients - except for the chocolate chips - and with a fork, whisk it all together. Add the dry ingredient mixture to the wet ingredients and process until everything is smooth and well blended into a batter.
- Spread the batter into a greased bread pan. Sprinkle on the chocolate chips. Bake for 23 minutes.