This dessert layers three textures: a dense brownie made with pecans and cacao, a smooth ice cream flavoured with maple and maca, and a warm apple compote scented with cinnamon and cardamom. The contrast between the cold of the ice cream and the warmth of the compote turns it into an experience in its own right. A generous dessert, perfect for closing a celebratory meal.
Chocolate-Pecan Brownie, Maple-Maca Ice Cream and Spiced Apple Compote
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Ingredients
Chocolate-pecan brownie
- 4 cups pecans
- 1/2 cup pitted dates, packed
- 1/4 cup maple sugar
- 2/3 cup cacao powder
- 2 teaspoons pure vanilla extract
- 1 pinch of Himalayan pink salt
Maple-maca ice cream
- 2 cups cashews
- 2 cups water
- the seeds of 1/2 vanilla pod
- 2/3 cup maple syrup
- 1 tablespoon maca powder
Spiced apple compote
- 4 medium apples, peeled and 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 of cardamom
Preparation
- For the brownie, blend the pecans into a fine crumb in the food processor.
- Add the dates, maple sugar, cacao, vanilla and salt, then blend until you have a soft, crumbly paste.
- Press the paste into a square tin (20x20 cm) and place in the fridge.
- For the ice cream, blend all the ingredients until smooth and creamy, then leave to chill for a few hours.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, or pour it into ice cube trays and set it in the freezer.
- For the compote, soak the raisins and goji berries in water for 2 to 4 hours, then drain them.
- Chop the apples finely in the food processor, add the drained dried fruit and the other ingredients, and mix well.
- Blend half the mixture until smooth, then fold it back into the rest to keep some texture.
- Dehydrate for a few hours at 46 °C, until the apples take on a tender, cooked-like texture.
- Plate a piece of brownie, a scoop of ice cream and a spoonful of warm compote.
Tip
Without an ice cream maker, pour the ice cream mixture into a shallow dish and stir it with a fork every 30 minutes as it sets, to avoid crystals.
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FAQ: your questions about the raw pecan brownie
What can you use instead of pecans in a brownie?
Walnuts are the most natural substitute: the same density, the same slight bitterness. Hazelnuts and almonds work too, with a drier result — add an extra date to compensate for the binding. Avoid cashews on their own, too sweet and too rich, which give a sticky paste rather than a crumbly brownie.
How do you make homemade vegan ice cream?
The base is always the same: a nut soaked and blended very finely, or a rich coconut milk, a liquid sweetener, and a little water for fluidity. Here, two cups of cashews, two cups of water, maple syrup and vanilla are enough. Blend until the mixture is perfectly smooth, then let it chill for several hours in the fridge before churning: that resting time is what prevents crystals.
What are the alternatives to an ice cream maker?
Two methods work well. The first: pour the mixture into a shallow dish, place it in the freezer, and stir vigorously with a fork every 30 minutes until fully set. The second, simpler still: freeze the mixture in ice cube trays, then blend the cubes in a high-speed blender just before serving. Either way, serve promptly — ice cream made without churning hardens quickly.
What are the tricks to successful brownies?
For a raw version like this one, everything hinges on the balance between the fat of the nuts and the moisture of the dates. Blend the nuts first, on their own, until you have a fine crumb but not a butter. Then add the dates gradually: the paste is ready when it holds together between your fingers without sticking. Press it firmly into the tin and leave it at least two hours in the fridge before slicing, otherwise the pieces crumble.
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