Raw Brownie: The Taste Of The United States
Get inspired by America to make (no oven or sugar) this chocolate cake with nuts. Enjoy your meal!
This is a typically American recipe. Takes its name from the brown ( brown ) of its chocolate, usually garnish with chopped nuts. Here we suggest you prepare this cake without an oven, in its raw version, with raw ingredients and in some cases dehydrated.
The paste is made from walnuts, cocoa, hazelnuts, dates, and vanilla. It tastes delicious, but although it costs, you have to moderate with the quantities, because it is not exactly light.
That said, it is worth indulging in the pleasure of savoring it in snacks, breakfasts or as a dessert or snack served at celebrations. To enjoy!
Ingredients for 12 servings of brownie
- 100 grams of walnuts
- 25 grams of cocoa powder
- 50 grams of hazelnuts
- 15 dates
- A pinch of vanilla
- a pinch of salt
To sprinkle on top:
- 1 tablespoon cocoa powder
- 1 tablespoon mesquite powder
Preparation (15 minutes + soaking and dehydration time)
- For this recipe, the ideal is to activate and dehydrate the nuts. To do this, soak the walnuts and hazelnuts overnight and then strain them, wash them and take them to dehydrate until they are very crispy.
- Once this is done, process the nuts with the cocoa, vanilla, salt and dates until you achieve a dough with a moldable consistency.
- Grind the hazelnuts a little , but only lightly, so that there are chunks left, and add them to the batter.
- Shape the mixture into a large, square pan that is at least an inch or two high.
- Cut the preparation into rectangular or square portions.
- Mix the cocoa and mesquite powder, sprinkle this mixture on top, and you’re ready to eat!
Tricks and variants
The ideal for nuts is to do the soaking and dehydration process, but you can also do just the soak and skip the dehydration. The difference is that if you don’t dehydrate them, the cake will be moister.
A quicker alternative is to use the nuts as is, raw or roasted.
The mesquite is a white carob from America. It is available in powder. If you don’t have mesquite, you can use carob powder. The idea is to lighten and soften the flavor of cocoa, which you can achieve with both mesquite and traditional carob.
