Pecan Butter Cup Recipe
flourless brownie, pecan butter ice cream, dehydrated mousse
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Ingredients
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Brownie Base
Pecan Butter Ice Cream
Dehydrated Mousse
Method
Brownie Base
- 1
Prepare the brownie batter
Melt dark chocolate and coconut oil together in a microwave or double boiler. Stir in cocoa powder, maple syrup, vanilla extract, and sea salt until smooth. Fold in chopped pecans.
- 2
Bake the brownies
Pour the batter into a greased and lined baking dish. Bake at 350°F (175°C) for 20-25 minutes until set. Allow to cool before cutting into squares.
Pecan Butter Ice Cream
- 3
Blend the ice cream ingredients
In a blender, combine pecan butter, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
- 4
Freeze the mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy. If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes until smooth.
Dehydrated Mousse
- 5
Prepare the mousse
Melt dark chocolate in a microwave or double boiler. In a separate bowl, whip aquafaba until stiff peaks form. Gently fold melted chocolate and maple syrup into the aquafaba, then add vanilla extract.
- 6
Dehydrate the mousse
Spread the mousse evenly on a dehydrator tray or a baking sheet lined with parchment paper. Dehydrate at 115°F (46°C) for 8-10 hours until completely dry and crispy. Break into pieces.
