Naturally Sweet Three Sorts Brownie, Pear Ice Cream and Pecan Pie

Summary

Ingredients

For the brownies:

• 2 sweet potatoes, approx. 600 g
• 15 date (s)
• 50 g oatmeal
• 50 g buckwheat flour
• 1 tablespoon coconut oil
• 6 tablespoon cocoa powder (raw cocoa powder)
• 5 tablespoon date syrup
• 1 tablespoon almond butter
• Liquid from a can chickpeas
• 1 teaspoon Baking powder
• a bit salt
• some coconut oil for the shape

For the chocolate sauce:

• 200 ml coconut milk (drinking coconut milk)
• 100 ml coconut oil
• 100 ml date syrup
• 2 tablespoon cocoa powder (raw cocoa powder)
• a bit salt
• 25 raspberries for decoration

For the pear and cinnamon ice cream:

• 2 kg pear (s), ripe
• 500 ml pear juice
• 6 cinnamon stick (s)
• 3 banana (s)
• 5 tablespoon pear syrup
• 4 tablespoon coconut cream
• 3 tablespoon almond butter

For the bottom: (pecan pie)

• 150 g almond (s)
• 125 g buckwheat flour
• 2 teaspoons cinnamon
• 2 tablespoon date syrup
• 5 date (s)
• 2 tablespoon coconut oil
• some coconut oil for the shape

For the filling: (pecan pie)

• 125 g pecans
• 170 g cashew butter
• 4 tablespoon date syrup
• 14 date (s)
• 180 ml water

To garnish: (pecan pie)

• 50 g pecans

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Instructions

1. For the brownies:
2. Peel and dice sweet potatoes and cook in boiling water for about 15 minutes until soft. Then strain the sweet potatoes and set aside.
3. Preheat the oven to 180 ° C fan oven.
4. In a food processor, grind the oatmeal into flour. Then add the almonds and mix well until the almonds are nicely ground. Then add the buckwheat flour and the dates (pitted) and mix. Then add all the other ingredients and mix well.
5. Now grease the brownie pan, pour the mixture into the pan and bake in the hot oven for 30 minutes. Then let it cool down for at least 20 minutes. Then turn the pan over and portion the brownies on a board.
6. For the chocolate sauce:
7. With the exception of the raspberries, put all the ingredients in a saucepan, heat in the saucepan for 5 minutes, stirring regularly. Pour the sauce over the brownie and decorate with a few raspberries.
8. For the pear and cinnamon ice cream:
9. Cut the bananas into small pieces and freeze overnight.
10. Peel and core the pears and cut into small pieces. Reduce the pear pieces, pear juice and cinnamon sticks until they have a nice, musky consistency. This takes about 1 hour. Then let it cool down, remove the cinnamon sticks, mix and put the pear puree in the fridge.
11. Now mix the pear puree, frozen bananas, pear syrup, almond puree and the greasy coconut cream (the creamy layer of a coconut milk can) until creamy in the food processor. Now put the mixture in the ice cream machine and after 20 - 30 minutes you have creamy ice cream. Then serve this and garnish with a little cinnamon.
12. For the pecan pie:
13. Preheat the oven to 180 ° C fan oven.
14. For the base, chop up the almonds, then add all the other ingredients and work them into a sticky mass. Grease the mold with a little coconut oil, lay out the dough in it. Bake in the hot oven for 15 minutes until the dough turns brown and sets. Then let it cool down.
15. For the filling, chop the pecans until they have a consistency between nut butter and flour. Then add the cashew butter, then add the syrup and pitted dates. Mix everything, gradually adding the water. Put something into the fridge.
16. Brush the cooled base with the cold filling and place in the freezer for at least 1 hour. Then portion the pie and let it stand in the fridge until serving. Garnish with pecans at the end.
17. Susanne prepared this recipe as a dessert on Tuesday, 07/07/2020 on the program “The Perfect Dinner” - Day 2 in Vienna.