by Nikki Wood


Who doesn’t love a brownie, particularly when it’s guilt-free!  The kumera not only provides the base of sweetness, your gut will love its prebiotic fibre. The cacao provides lots of minerals including magnesium and calcium, as well as releasing some feel-good neurotransmitters such as serotonin. Make sure you choose a good quality honey or maple syrup (not the supermarket stuff) otherwise you’ll derail all the goodness!

Prep & Cooking time: 35 mins
Serves: 12


  • 200g kumera / sweet potato (peeled)
  • 1/2 cup melted coconut oil
  • 1/2 raw honey or pure maple syrup
  • 2 large eggs
  • 1/2 cup raw cacao or my d.e.w Cacao & Beetroot blend
  • 1 tsp bicarb soda
  • 2 tbsp. coconut flour
  • Handful pecans or walnuts (optional)


Preheat the oven to 180° (160° fan forced). Grate the kumera or blitz in the food processor until finely chopped. Then, in a large bowl mix together the kumera, oil, honey and eggs. Add the cacao & beetroot, bicarb soda and coconut flour and mix together.Line a small slice tin with baking paper and pour the batter into the tin. Top with the nuts and bake for 25 minutes or until the centre is firm to touch. Cut into slices and eat whilst hot or let it cool and store for later.