Chocolate Pecan Brownie with Maple Maca Ice Cream and Chocolate Sauce
Description
Dense chocolate nut brownie, smooth cold ice cream, warm fruit compote with the right touch of spice, and velvety chocolate sauce to round it all out.
Recipe by
Ingredients
Chocolate Pecan Brownie
4 cups pecans 1/2 cup pitted packed dates 1/4 cup maple sugar 2/3 cup cacao powder Pinch Himalayan salt Maple Maca Ice Cream 2 cups cashews 2 cups water Seeds of 1/2 vanilla bean 2/3 cup maple syrup 1 Tbs maca powder Spiced Apple Compote 4 medium apples, peeled, cored 1/2 cup maple syrup 1/4 cup raisins 2 Tablespoons goji berries 2 dates, chopped 1 teaspoon lemon zest 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 Pinches cardamom
Methods/steps
Chocolate Pecan Brownie
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Grind the pecans into crumbs in a food processor.
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Add the remaining ingredients and process into a moist, crumbly dough.
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Press the mixture into an 8x8" pan. Chill.
Maple Maca Ice Cream
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Blend all ingredients until smooth and creamy.
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Chill for a few hours.
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Process through an ice cream maker according to manufacturers instructions OR fill ice cube trays and freeze.
Spiced Apple Compote
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Soak the raisins and goji berries in water for 2-4 hours. Drain.
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In a food processor, chop the apples into small pieces.
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Add the remaining ingredients to the apples, including the drained fruit, and stir together.
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Process half the mixture until smooth. Fold into the other half.
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Dehydrate for a few hours at 115F, until the apples take on a warm, "cooked" feel.
