Date & Pecan Brownie

Sunday night, two weeks ago, we shared the last piece of this Date & Pecan Brownie as an after-dinner dessert. Camilla had been experiencing mild contractions throughout the day, so we kind of had a feeling our baby boy was about to arrive. We finished up the brownie and then decided to go to bed early in order to try to get some sleep in case something should happen during the night. And something did indeed happen; as soon as our heads hit the pillows, Mr. Baby decided to go for it, and about 9 hours later we were officially parents! What a night.

It was a truly mind-blowing experience, and we felt like the World stood still that morning. We’re happy and terrified all at the same time, and we feel so lucky to hold little August in our arms. He is strong and healthy, and he sort of takes after his father (but we hope he’ll grow more handsome in the years to come). Ever since his birth, we’ve been on leave, trying to decipher his baby grunts and noises, finding new routines, and figuring out what a life of parenthood means. It definitely takes some practice, but we love it!

Of cause, no mentioning of August without a few photos to bear witness:

Since the Date & Pecan Brownie sort of ‘set it all off’ those two weeks ago, we felt it had to go on the blog. And, obviously, because it’s truly scrumptious! It’s vegan and (almost) raw, and super easy to make. It’s one of those desserts you can whip together several nights before having the guests come over – it just has to sit in the fridge and mind it’s own business, and we actually think it gets better the longer you leave it there.

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The ganache is almost the best thing about this brownie. Due to the date syrup it gets a delicious fudge-like consistency and look. Top it off with some chopped pecan nuts and perhaps a sprinkle of extra cocoa powder, and you’ve got yourself a really nice and (somewhat) healthy brownie.

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Date & Pecan Brownie

(Makes 16 pieces)

3 cups / 750 ml / 500 g medjool dates, pitted
1½ cup / 375 ml / 160 g pecan nuts + a few extra for topping
5 tbsp raw cocoa powder
4 tbsp virgin coconut oil
½ cup / 40 g dessicated coconut

½ cup / 125 ml / 40 g raw cacao powder
½ cup / 125 ml / 180 g date syrup
¼ cup / 60 ml / 55 g virgin coconut oil
1 tsp cinnamon

A pinch of salt

Make the brownie…

… by running the pecans in a food processor until they form ‘bread crumbs’. Add the rest of the ingredients to the food processor and process until well combined – however, don’t pulverize the pecans completely. Add the dough to a baking paper lined 20 x 20 cm baking tray and, with the palm of your hands, press and distribute the dough evenly over the tray.

Make the ganache…

…by adding all the ingredients to a small saucepan. Gently melt and whisk together the ingredients at low heat until completely combined.

Pour the ganache over the dough and top it all off with some chopped pecan nuts and perhaps a bit of cocoa powder.

Place the brownie in the fridge to cool for at least 2 hours before serving.


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