A Spicy Twist On a Raw Favorite - Mexican Spiced Brownies

Here's a recipe from my book "Going Raw" that is one of my all time favorites. Unfortunately, a typo made it into the book that I wanted to let everyone be aware of. On page 134, I listed 3 tablespoons cinnamon while it should have only been 1 tablespoon. So in light of this blunder and in celebration of the release of my book, I think it's best to give the recipe away as a freebie. I apologize in advance to anyone who ends up makes this recipe with three tablespoons, but hey, at least cinnamon is good for your blood sugar levels which you'll need after diving into this sweet and spicy chocolaty goodness.

Mexican Spiced Brownies
Makes 12 to 16 servings

I’ve always loved spicy chocolate so I made this version with a bit of a kick. If you prefer less heat cut the cayenne by half. To make it kid friendly omit the cayenne all together.

Prep time: 30 minutes
Chill time: 1 to 2 hours

Brownie Base
4 cups walnuts*
2/3 cup raisins
2/3 cup Medjool dates
2/3 cup cacao powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial

1. Place walnuts into a food processor and grind into the consistency of a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

Frosting
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao powder

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

Chef’s tip: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.

For more great recipes check out my book Going Raw from Quarry Books!