brownieServes: 20 pieces | PALEO | VEGAN | GLUTEN FREE | DAIRY FREE | SUGAR FREE

by Holly May

Brownie lover or not, we guarantee that this brownie is one that you’ll find yourself inhaling a slice of … in one sitting!
Yep, we know from experience! The good news is it’s chock full of healthy goodness. Check out the ingredients!
While we’d love to claim this recipe, it is the wonderful Holly May’s. This clever young lady stocks these brownies, bliss balls and other goodies at the stockists below, so hunt her down.


700g or 2 ½ cups sweet potato (steamed)
250ml or 1 cup coconut oil (melted)
180ml or ¾ cup maple syrup
110g or 1 cup vegan brown rice & pea
protein (chocolate)
110g or 1 cup raw cacao powder
170ml or 1 ½ cups almond milk
160g or 1 ¼ cup blanched almond meal
70g or ½ cup cacao nibs
70g or ½ cup walnuts (chopped)
½ teaspoon sea salt

Chocolate icing

100ml or ¾ cup cacao butter
50ml or ¼ cup coconut oil
80ml or 1/3 cup maple syrup
110g or 1 cup raw cacao powder
1 teaspoon vanilla
½ teaspoon sea salt



1. Preheat oven at 185°C. Line 30cmx20cm baking tray with non-stick glad bake paper.
2. Cut and peel sweet potato, dicing into small cubes. Over high heat, bring a large pot to the boil gently adding the cubed sweet potato, ensuring the water covers the content entirely. Allow boiling for 10 minutes before reducing heat to a low simmer. Continue to simmer until sweet potato has softened just enough to spike with a fork.
3. Drain the water and add sweet potato to a food processor or thermo mix along with melted coconut oil, maple syrup and almond milk. Secure the lid and blend on high speed for 20–30 seconds until mixture forms a smooth, creamy and runny consistency. Set aside.
4. Meanwhile, in a large mixing bowl combine raw cacao powder, almond meal, vegan protein, cacao nibs, chopped walnuts and sea salt. Pour the sweet potato mixture into the bowl and continue to gently combine the wet and dry mixture. Adding additional 1–2 tablespoon of hot water if mixture is slightly thick.
5. Once the mixture forms a thick batter evenly pour into the lined baking tray, pressing firmly into the edges. Bake the brownie for 30–35 minutes until firm to touch. Cover the brownie with a tea towel and allow to cool entirely before icing.

Chocolate icing

6. In a saucepan over medium heat add the cacao butter, coconut oil, maple syrup &
vanilla. Allow softening and melting of the contents. Continue to add raw cacao
powder and sea salt, stirring slowly until fully combined.
7. Pour the chocolate icing mix over the entire brownie spreading evenly. Set aside
in the refrigerator for 2–3 hours minimum for chocolate to set firmly.
8. Remove the brownie from the tray. Using 1 cup of boiling water in a deep dish
submerge the knife heating the blade before slicing. This will ensure clean edges
to be sliced. Re-applying the knife to the boiling water after each slice, wiping
away excess moisture with a clean tea towel. Lightly dust with cacao powder and
Can be served cooled or warmed alongside Greek yogurt and fresh berries.
Will stay fresh refrigerated for up to 5 days.


Check out Holly May’s platforms below, or visit one of her stockists to try her
yummy wholesome treats!
Website: www.blissbyhollymay.com
Facebook: www.facebook.com/blissbyhollymay
Instagram: @blissbyhollymay


Bikram Yoga Tullamarine
1/42 Barrie Rd, Tullamarine, VIC, 3043
Gisborne Health Essentials
Shop 7 & 8 /29 Hamilton St, Gisborne, VIC, 3437
Stella’s Pantry
5/12 Victoria St, Warragul, VIC, 3820
Vitality Health
282 Richardson St, Middle Park VIC, 3206
Short Straw
743b Glenferrie Rd, Hawthorn, VIC, 3122
Collective Espresso
1/3 Cookson St, Camberwell, VIC 3124
Pardon Coffee
4/155 Greville St, Prahran, VIC 3181


Categories: Before, Uncategorized

Author: Dr Jennifer Barham-Floreani