Makes 12 Preparation time 10 minutes Cooking time 25 minutes
200 grams raw kumara
½ cup melted coconut oil
½ cup honey or pure maple syrup
2 large eggs
½ cup raw cacao powder
2 tablespoons coconut flour
1 teaspoon baking soda
1 punnet fresh strawberries
Preheat the oven to 180°C. Grate the kumara or (for a quick result) roughly chop it and blitz in a food processor until it is finely chopped. Place it in a large bowl or food processor and add the coconut oil, honey and eggs. Mix until well combined. Add the cacao, coconut flour and baking soda and then mix again.
Line a 20 x 23cm slice tin with baking paper and pour the batter into the tin. Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean. Allow to cool.
Cut the brownie into 2cm squares. Remove the stalk from the strawberries and cut in half. Thread the brownie nibbles and the strawberries onto skewers. Enjoy!
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge.