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

Ingredients

Brownie

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)

Method

  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

Tips

  •   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.

Peanut Butter Chocolate Cups

WEF_Ep23_COPHA_Peanut Butter Chocolate Cups

Recipe by Dani Venn

Makes: Approx 30

Ingredients

Base

250g Butternut Snap biscuits

½ cup melted copha

Ganache

75g copha

250g dark chocolate, finely chopped

1 cup smooth peanut butter

Peanut Praline
1 cup roasted peanuts

1 cup sugar

½ cup water

Method

Line a 24 mini muffin baking tray with mini cupcake liners.

Blitz butternut snap cookies in food processor, pour in melted copha and continue processing until combined. Remove and add 1 teaspoon of mixture into each cupcake case, pressing firmly on down to create base.

Create a double boiler over low heat, add copha, when warm, add chocolate and stir well to combine, add peanut butter and whisk through. Remove from heat.

Place a teaspoon or so of chocolate ganache in each cupcake liner so that it almost reaches capacity. Allow to firm up at room temperature or alternatively place in fridge for a short time until firm.

To make praline, place peanuts on lined baking tray. Add sugar and water into saucepan over medium heat, ensuring that no sugar is stuck to side of pan, if so dip pastry brush in water and brush off. Allow mixture to reduce, gently swirl occasionally if needed, once mixture begins to turn a deep golden colour, remove from heat and pour syrup over peanuts. Allow to cool and harden. Blitz half of the peanut praline in a food processor to resemble fine crumbs, and break up the other into rough chunks. Top peanut butter cups with praline and peanut chunks.