Healthy spelt brownie with crispy walnuts and carob chocolate cream

This brownie is the perfect combination of dense texture, crunchy nuts, and silky cream, with no refined sugar. The use of E kosem spelt flour, stone-ground, gives the dessert a delicate nutty flavor and makes it easier to digest. The sweetness comes entirely from dates, and the aroma of vanilla and carob turns every bite into a true experience.

Ingredients:

For the base:

• 100 grams of E kosem spelt flour

• 100 grams of dates (pitted)

• 50 grams of coconut oil

• 30 grams of fresh walnuts

• 1 vanilla pod (inner part only)

• 4 eggs

For the cream and decoration:

• 100 grams of dates

• 50 ml warm water

• 20 grams of carob flour

• 20 grams of coconut oil

• Coconut flakes (optional)

Preparation method:

1. Prepare the mixture: In a blender, combine the pitted dates, coconut oil, the inside of the vanilla pod, and the eggs. Blend until a completely homogeneous mixture is obtained. Add the spelt flour and blend again briefly.

2. Add the walnuts: Toast the walnuts in a dry pan to release their aroma. Once they cool, spread them over the mixture you have already poured into a baking dish lined with baking paper. Press them gently with a spoon to sink into the dough.

3. Baking: Bake on a middle rack in a preheated oven at 180°C for about 35 minutes. Remove the finished brownie and let it cool on a wire rack.

4. Prepare the cream: Meanwhile, blend the pitted dates with warm water, carob flour, and coconut oil until smooth.

5. Finish: Once the brownie has completely cooled, spread the "chocolate" cream on top. Optionally, sprinkle with coconut flakes for a beautiful finish.

Enjoy your meal!