Recipe by Dani Venn
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
2 large bananas, cut into 5cm chunks (see tips)
1/3 cup smooth Mayver’s peanut butter
Pinch of sea salt flakes, (optional)
- Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
- 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.
- Add almond meal, cacao, flour, Mayver’s Dark Chocolate Superfood Spread and coconut nectar to blender and process mixture until smooth and well combined.
- 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.
- 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.
- 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.