Brownie with pecans and yacón caramel sauce
Chocolatey, nutty and wonderfully moist: This brownie requires absolutely no traditional baking and impresses with an intense cocoa note, subtle maca warmth, and a creamy yacon caramel topping. Perfect for preparing ahead, sharing – or enjoying secretly piece by piece.
Quantity: 1 baking dish
Preparation time: approx. 25 minutes
Chilling time: as desired
Equipment: blender, food processor
Ingredients for the brownie
- 360 g date paste
- 70 g peeled tiger nuts
- 260 g cacao liquor / cacao paste, melted
- 180 g pecans, coarsely chopped
- 30 g BOBEI
- 15 g maca powder
for a bolder flavor: Maca Premium - 1/8 tsp vanilla powder
Ingredients for the yacon caramel sauce
- 130 g yacon syrup
- 100 g cacao butter, melted
- 30 g yacon powder
- 30 g lucuma powder
- 1/2 tsp vanilla powder
Preparation
-
Prepare the tiger nut flour
Process the peeled tiger nuts in a blender into a fine flour. Then, transfer to a bowl and set aside briefly. -
Prepare the brownie dough
Cut the date paste into coarse pieces and place in a food processor. Process until finely ground. Add BOBEI, maca powder, tiger nut flour, and vanilla powder, and blend everything until uniform. -
Incorporate the cacao paste
Add the melted cacao liquor or cacao paste and process everything into a dense, chocolatey dough. -
Fold in the nuts
Transfer the brownie dough to a bowl and fold in the coarsely chopped pecans. -
Shape the brownie
Lightly grease a baking dish with coconut oil. Add the dough and press down firmly to an even thickness of approx. 2–3 cm. -
Mix the caramel sauce
For the sauce, place the melted cacao butter together with the yacon syrup into a blender. While blending, add the yacon powder, lucuma powder, and vanilla powder until a creamy sauce forms. -
Spread the topping
Evenly spread the yacon caramel sauce over the brownie. Chill briefly if desired to let the sauce set slightly.
PureRaw Tip
This brownie is wonderful to prepare in advance and keeps well in the refrigerator—if it doesn’t get eaten first. It looks especially lovely if you cut it into small cubes after chilling and sprinkle with chopped pecans, cacao nibs, or a little vanilla.
