Vegan Sweet Potatoes Brownies with Salted Peanut Butter Ice Cream

WEF_Ep21_Mayvers_Vegan_Sweet Potatoe Brownies

Recipe by Dani Venn

Serves: 10

Prep Time: 15 minutes

Cook Time: 25 minutes, plus freezing overnight



2 sweet potatoes, cut into 5cm rounds

1 cup tightly packed medjool dates, seeds removed (approx. 20 dates)

1 cup almond or hazelnut meal

½ cup raw cacao

½ cup arrowroot flour

1 cup Mayver’s Dark Chocolate Super Spread

¼ cup coconut nectar or maple syrup

Ice Cream

2 large bananas, cut into 5cm chunks (see tips)

1/3 cup smooth Mayver’s peanut butter

Pinch of sea salt flakes, (optional)


  1. Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
  2. Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.
  3. Add almond meal, cacao, flour, Mayver’s Dark Chocolate Superfood Spread and coconut nectar to blender and process mixture until smooth and well combined.
  4. Add mixture to baking tray and smooth out surface. Place in oven and bake for 20  – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.
  5. To make ice cream place frozen banana into high-powered food processor, blend on high until smooth and creamy. Add peanut butter and process till combined. Taste and add salt flakes if needed. Best served as soon as it is made.
  6. Serve brownie whilst still warm with a scoop of ice cream


  •   Do not peel sweet potato to retain extra nutrients
  •   You can find medjool dates in the fresh food section of your supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
  •  Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
  •   To freeze banana place on baking tray and place in freezer overnight to become frozen.
  •   Store brownie in an air-tight container
  •   Ice cream best eaten when made, or keep in the freezer in small portions that can easily be re-blended before serving. Eg: Store in flexible moulds in small containers lined with baking paper.

Zoe’s Citrus Marinated Salmon with a Quinoa Salad

EP 17 Zoe's Citrus Marinated Salmon with a Quinoa Salad 4.2

Chef: Zoe Bingley-Pullin


3⁄4 cup uncooked quinoa

1⁄2 cup carrots, julienned

1⁄2 cup chopped capsicum

1⁄4 cup chopped parsley

1⁄4 cup chopped coriander

1 Spanish onion

1 tsp of lemon juice

1 tsp of lime juice

1 tbsp orange juice

2 garlic cloves

1 tbsp tamari soy sauce

2 tbsp olive oil

1 tsp fresh ginger

1 tsp of fresh chilli

1-2 tbsp sheep’s milk yoghurt


1 tbsp lemon juice

1 tsp lemon zest

1 tbsp of lime juice

1 tsp lime zest

1 tbsp orange juice

1 tsp orange zest

4x 150-200 grams salmon


Rinse quinoa and drain. Add 11⁄2 -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine. Place all the citrus dressings in a bowel including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle. Serve salmon on a bed of the Quinoa salad and a dollop of sheep’s milk yoghurt.

Quinoa Crusted Prawn ‘Tacos’ with Avocado & Tahini Whip

WEF_Ep22_MAYVERS_Quinoa Crusted Prawns with Avocado and Tahini Whip

Recipe by Dani Venn

Serves: 6

Prep Time: 25 minutes

Cook Time: 5 minutes


Avocado and Tahini Whip

2 ripe avocados

1 teaspoon minced fresh garlic

2 lemon cheeks, juice only

½ teaspoon smoked paprika

2 tablespoons Mayver’s hulled Tahini

Salt, to season

500g peeled and deveined prawns, tails removed

1 cup arrowroot flour

2 – 3 eggs, lightly beaten

1 cup quinoa flakes

½ cup finely sliced coriander

Salt, to season

½ cup coconut oil

1 packet small cos lettuce leaves

½ red onion, finely diced

1 cup medley tomatoes, or colourful tomatoes, small dice or quartered

1 lime, cut into wedges

½ cup coriander leaves


  1. To make avocado and tahini whip, place avocados, garlic, lemon juice, smoked paprika Mayver’s unhulled Tahini in food processor and blend till smooth, season with salt and set aside.
  2. Combine quinoa flakes and coriander in a small bowl and season with salt. Dust prawns in arrowroot flour, then dip prawns into beaten eggs and lastly cover with quinoa flake mixture. Set aside.
  3. Place large non-stick frying pan on medium-high heat, add coconut oil, when hot add prawns, cook on each side for about 1 minute or until golden. Remove prawns from heat and place on absorbent paper towel.
  4. To serve, lay out individually picked cos lettuce leaves, spoon a few tablespoons of avocado and tahini whip on each leaf, top with prawns and garnish with red onion, tomatoes, coriander and serve with a wedge of lime


  •   The avocado and tahini whip can be used as a dip for crackers or served with just prawns as a canapé on an Asian serving spoon with a sprig of coriander
  •   Quinoa flakes can be found at a health food store or health food section of your supermarket