Ingredients
Makes 8 sandwiches
For the brownies:
1 1/4 cups (5.5 ounces / 155 grams) nuts (I used equal parts raw almonds and pecans)
1/4 cup + 2 tablespoons (1.25 ounces / 35 grams) raw cacao powder
1/8 teaspoon fine sea salt
1 cup (4.5 ounces / 130 grams) dates, pitted (covered with boiling water and soaked 5 minutes if not super soft and squishy, then drained well)
1 teaspoon vanilla extract
1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted
For the ice cream:
1/2 cup (2.25 ounces / 65 grams) cashews, soaked 6-24 hours, drained
1 1/4 cups (10 ounces / 300 mL) full-fat coconut milk, shaken prior to opening
1/2 vanilla bean, split and scraped
1 1/2 cups (6 ounces / 170 grams) raspberries
5 tablespoons (3.25 ounces / 90 grams) grade A maple syrup, plus another 3 tablespoons (1.75 ounces / 50 grams) for macerating the raspberries
1 tablespoon bourbon or vodka (optional)
pinch salt
1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted
For the raw chocolate coating:
1 scant cup (3.5 ounces / 100 grams) chopped cacao butter
1/2 cup (1.5 ounces / 45 grams) raw cacao powder (or cocoa butter)
1/4 cup maple syrup (2.75 ounces / 80 grams)
1 teaspoon vanilla extract
2 tablespoons cacao nibs (for topping the sandwiches)
Preparation
