Double Summer Brownie with Candied Nuts

For the brownie dough: 
5c walnuts, soaked and dried
1 c brazil nuts, not soaked
1/3 c carob
2/3 c cacao powder
¼ teaspoon salt
½ teaspoon vanilla powder  or 1 teaspoon  vanilla extract
½ c raisins
½ c dates

1. In a food processor, grind walnuts and brazil nuts to a fine flour.
2. Add carob, cacao powder, salt, vanilla and mix again.
3. Add raisins, dates and continue processing until a smooth homogenous dough forms.
4. Press the brownie dough into the form. 

For the raspberry jam:
4 c raspberries (fresh or frozen)
6 dates
A pinch of salt

1. Blend the raspberries in a blender until smooth.
2. Pass through a strainer to remove the seeds.
3. Place the raspberries back in the blender, add dates, salt and blend until you obtain a creamy jam.
4. Should the jam be a little bit too liquid, simply spread it onto a teflex sheet of a dehydrator and dehydrate for a little while.
5. Spread the raspberry jam onto the brownie dough in the form. Keep some for decoration.
6. Chill for alt least three hours in the fridge.
7. Remove the brownies from the form, cut in half and place on top of each other (jam onto jam).

For the chocolate glazing:
4 tablespoons  cacao butter, melted  
3 teaspoons cacao powder
1 teaspoon agave syrup, acacia honey or other liquid sweetener of choice

1. Mix all ingredients in a bowl.
2. Cover the brownies with a thin chocolate cover and let harden in the fridge.
3. Cut in pieces of your choice and serve with raspberry jam, raspberries, chocolate glazing and candied nuts. 

For the candied nuts:
½ c hazelnuts
½ c brazil nuts
½ c walnuts, soaked
¼ teaspoon cinnamon
¼ teaspoon ginger powder
⅛ teaspoon macis or nut meg
⅛ teaspoon cloves
⅛ teaspoon vanilla powder or ¼ teaspoon vanilla essence
3 tablespoons agave syrup

1. Chop hazelnuts, brazil nuts and walnuts coarsly.
2. Mix with the remaining ingredients.
3. Spread onto a teflex sheet of a dehydrator tray.
4. Dry at 42 °C  until dry and crunchy.