Serves 4
Prep time 90 minutes
A combination of unique and familiar ingredients in combination with bread – that would otherwise be thrown away – come together in an earthy dessert.
Ingredients
1 tbsp. cocoa powder
2 cloves black garlic
2 tbsps. carob syrup
50g pitted dates
Chilli as needed
Salt as needed
2 handfuls stale bread, toasted and turned into breadcrumbs
2 tbsps. brown sugar
Ingredients For Brown butter crumb
150g butter
3 handfuls stale bread, toasted and turned into breadcrumbs
2 tbsps. brown sugar
50g cashew nuts
Salt, as needed
Method
For the brown butter crumb first start by heating the butter in a sauté pan until the solids start to turn a golden brown and smell nutty. Once they are a lovely brown colour (but before they burn), scrape it into a food processor. Add the stale bread, cashew nuts, brown sugar and a pinch of salt. Blitz until you are left with a relatively fine crumb. Empty into a container and use when needed.
For the no-bake brownies combine all of the ingredients in a food processor blending until they come to a homogenous paste. Line a small baking tin with baking paper and spread out the paste to a 3cm thickness forming it into a square shape. Refrigerate for at least an hour and then cut into the desired serving size. Serve with the brown butter crumb and a spoonful of crème fraiche.
