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This simple treat is similar to a brownie but its richness comes from a surprise ingredient - kumara! Roasted sweet potatoes develop a super sweet flavour and great smooth texture that makes this slice real food, not calorie-laden junk.
Works beautifully in the freezer so you can remove a couple of pieces, boil the kettle and enjoy with a cuppa whenever you feel the crave!
Paleo friendly, gluten free, lactose free and unrefined without suggested topping. Choose a topping that suits your food requirements.
Ingredients:
2 large orange kumaras, baked until very tender. Leave to cool and the skin will lift away easily. NZ purple kumaras can be used, though you may need an extra egg and some extra coconut oil for fluid.
1/2 - 3/4 cup organic cocoa (less if using pure cacao) - yes, a lot of cocoa!
1 egg
2T honey & 1/2 cup coconut sugar - add these sweeteners to your taste. If not using icing I would probably add more, or include 4 soaked and blended dates.
1 teaspoon vanilla paste
small teaspoon baking powder
good pinch of salt
1/3 - 1/2 cup coconut flour depending how wet the mixture is
1/4 cup coconut oil, melted over low heat
optional: pinch of cayenne pepper
Method:
Blend in a food processor or whisk well until the whole mixture is smooth. Taste and if you can still taste kumara, add more cocoa and/or honey as you see fit.
Spread into a lined tin and bake at 180 C for 20-25 minutes until set and coming away from sides of the tin. Great with or without icing.
Icing: Melt 1/4 c coconut oil and 1/2c choc chips then pour over cooled cake in a thin layer. Top with crumbled freeze dried raspberries for a very special flavor and look.
Tip: Cut into squares first, then separate slightly so the chocolate topping can drip down the sides of each piece.
Serve with créme fraiche and a swirl of liquid honey for special occasions.
Topping ideas: Dust with coconut sugar, icing sugar or cocoa. Sprinkle with lavender (rolled flowers), cacao nibs, chopped pepitas (pumpkin seeds) or pistachios.
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