Mushroom Churros with Chocolate Sauce

 

🙃 Churr’all I need 🙃

 



This is not a drill. These exist. Our lovely friend, Valentina Cordero is an amazing vegan chef based in Miami and she made these incredible mushroom churros using our 8-Mushroom Superfood Mix❣️

 

 

Vegan? Yep.

Gluten-free? Uh huh.

Refined sugar and oil? Nerp.

Packed with all the magical benefits of our

medicinal mushrooms? 💫🍄

You betcha.

 

Ingredients with Measurements:  

 For the churro dough 〰️

  300grs/11oz raw yuca (one small yuca)

  200grs / 7oz raw sweet potato (one small sweet potato)

  2 cups yuca flour

  1/3 cup almond flour

  2 teaspoons Mālama Mushrooms 8-Mush Mix

  1 teaspoon vanilla paste or 1 vanilla bean

  1⁄2 teaspoon cinnamon

  1⁄2 teaspoon salt

 4 tablespoons (sweetener of choice (maple syrup, agave, etc)

 Brown lakanto sugar, cinnamon & edible flower petals for topping

 

 

 

For the chocolate sauce 〰️

✿  1 cup of coconut milk

1 cup of sugar free chocolate chips (I used GoDark sugar free)

✿  1⁄2 cup maple syrup or sweetener of your preference

✿  1⁄4 teaspoon salt

✿  2 teaspoons Mālama Mushroom 8-Mush Mix

 

 

Instructions

For the churro dough 〰️

✿  Peel and cut yuca & sweet potato add to a pot with boiling water, and cook until really soft for about 1 hr, if you have a pressure cooker, you can cook it in the pressure cooker for about 10 min.

✿   Strain, remove the water, add to a bowl, mash with a fork forming a puree, remove any veins from the yuca.

✿  Once you have a smooth puree add yuca flour, almond flour and mix really well, add vanilla, cinnamon, sweetener and Mālama mushrooms powder. You should have a smooth dough. Let it rest for 5 min.

✿   Add your dough to a pastry bag (I used a number 1M pastry tip from wilton) Pipe one straight line make the churro shape directly on the basket of your air fryer, Cook for 7-10 min on your air fryer at a temperature of 390, remove carefully with a spatula and place on a plate.

✿  If you want to bake them place them on a tray to bake at 350 for 30-40 min until crispy. Garnish with lakanto sugar, cinnamon & edible flower petals.

✿  Peel and cut yuca & sweet potato add to a pot with boiling water, and cook until really soft for about 1 hr, if you have a pressure cooker, you can cook it in the pressure cooker for about 10 min.

✿  Strain, remove the water, add to a bowl, mash with a fork forming a puree, remove any veins from the yuca.

✿  Once you have a smooth puree add yuca flour, almond flour and mix really well, add vanilla, cinnamon, sweetener and Malama mushroom powder. You should have a smooth dough. Let it rest for 5 min.

✿  Add your dough to a pastry bag (I used a number 1M pastry tip from wilton) Pipe one straight line make the churro shape directly on the basket of your air fryer, Cook for 7-10 min on your air fryer at a temperature of 390, remove carefully with a spatula and place on a plate.

✿  If you want to bake them place them on a tray to bake at 350 for 30-40 min until crispy. Garnish with lakanto sugar, cinnamon & edible flower petals.

 

 

For the chocolate sauce  〰️

✿ Place coconut milk in a small pot, on medium heat, once hot add chocolate, maple syrup, salt, Mālama Mushrooms 8-Mush Mix, vanilla and mix well.
✿  Serve hot next to churros, dip your churros, or cover them with chocolate
sauce, & enjoy a delicious, nutritious & guilt free treat.
For garnish, you can get creative with berries, edible flowers, chocolate chips, or anything your heart desires!  
 

 

 

For more yummy, vegan + gluten free recipes, you can follow la maestra Valentina at @houseofv on instagram. 🙃

 

❣️ Mush love + mahalo ❣️

 

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Valentina Cordero

Executive vegan chef 350 NE 24th Street, Unit 516 Miami, FL 33137
e. valentina@thehouseofv.net c. 305.323.1514

i. @thehouseofv www.thehouseofv.net

Written by Bold Commerce Collaborator

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