Warm spices and bold cacao: this raw, plant-based brownie proves that a little fire and a lot of chocolate go remarkably well together. The base comes together entirely in the food processor, starting with soaked walnuts ground into a fine meal, before raisins and dates bind everything together. The raw cacao goes in next along with cinnamon, vanilla, finely ground star anise and cayenne, until you get a sticky but still slightly crumbly dough, which you finish working by hand with a little water. This cacao has never been roasted at high temperature: it keeps a bold bitterness and a fruitier aroma than ordinary cocoa powder, which is why you can use so much of it without it becoming cloying. The glossy glaze poured on top seals in the fudgy texture and sets in the cold. The cayenne doesn't announce itself right away: it comes in behind the chocolate, at the end of each bite, which is why it's best to start with less than you think you want. Plan on a 20 x 20 cm tin, one to two hours in the fridge, and slices cut to whatever size suits you.
Spicy Mexican-Style Raw Brownies with Cacao and Cayenne
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Ingredients
For the base
- 4 cups walnut halves, soaked 6 to 8 hours
- 2/3 cup raisins
- 2/3 cup medjool dates
- 2/3 cup raw cacao powder
- 1 tablespoon Ceylon cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons finely ground star anise
- 2 teaspoons cayenne pepper
- 1 pinch sea salt (optional)
- 2 tablespoons water
For the glaze
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 2/3 cup raw cacao powder
Method
The base
- Process the soaked walnuts in the food processor until you get a fine, meal-like texture, stopping before they release their oil.
- Add the raisins and dates, then process until the mixture is smooth.
- Add the cacao, cinnamon, vanilla, star anise, cayenne and salt, and keep processing until you get a sticky but still slightly crumbly dough. Transfer to a large bowl.
- Work in the water by hand until the mixture holds together like a dough.
- Press firmly into a 20 x 20 cm tin lined with parchment paper.
The glaze and finishing touches
- In a blender, blend the maple syrup, coconut oil and cacao until perfectly smooth.
- Spread the glaze over the pressed base and refrigerate for at least 1 to 2 hours.
- Lift the block out using the parchment paper and cut into squares of whatever size you like.
Tip
Swap the cayenne for chipotle for a smokier profile, or ancho for something milder and sweeter. For a completely classic brownie, simply leave out the cayenne, star anise and cinnamon: the base works just as well without spices.
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FAQ: your questions about spicy raw brownies
How do you eat raw cacao?
As a powder, it's used just like ordinary cocoa: in a drink, a smoothie, a porridge, or a raw dough like the one in these brownies. It's more bitter and fruitier than roasted cocoa, so it usually needs something sweet alongside it — here, the dates and raisins, plus the maple syrup in the glaze.
What was the Aztec chocolate drink?
Xocolatl, a preparation made from ground cacao beans, water, often chilli and spices, and no sugar. It was drunk cold and frothy, a world away from today's sweet, milky hot chocolate. The cacao-chilli pairing in this recipe comes directly from that tradition.
What is the spiciest chocolate in the world?
There are artisanal bars made with extreme chillies, from habanero to Carolina Reaper, sold more as dares than as chocolate. That has nothing to do with the traditional use of chilli in cacao, which aims for background warmth, not a burn. Stick with tradition: start with a small amount of cayenne and increase from there.
What are the 14 benefits of raw cacao?
You'll find plenty of lists like this online, often copied from one another and rarely sourced. What is established is that minimally processed cacao is rich in polyphenols, magnesium and iron, and contains theobromine, a mild stimulant. Beyond that, stay cautious about overly precise claims.
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