Mayan Chocolate Torte

Dec 25, 2016

A truly energizing creation

Okay‚ so the Mayans may not have correctly predicted the end of the world‚ but they sure did know their superfoods! Traditional Mayan recipes use ground raw cacao paste‚ spices‚ and nuts to make truly energizing creations. This rich torte pays homage to the great culture of Mayan past‚ and celebrates that we’re here to live (and enjoy chocolate) for another day!

INGREDIENTS Crust: 1 Cup raw Pecans 2 large Medjool Dates, pitted ½ Tbsp Maple Syrup 2 tsp Navitas Organics Lucuma Powder ¼ tsp Nutmeg Powder pinch Sea Salt Filling: 1 Cup Navitas Organics Cashews ¼ Cup Medjool Dates, pitted ½ Cup Dark Baking Chocolate 2 Tbsp Maple Syrup 1 Tbsp Vanilla Extract 2 tsp Cinnamon 1 tsp pure Chili Powder 1/8 tsp Cayenne Powder Garnish: 2-3 Tbsp Navitas Organics Cacao Nibs	DIRECTIONS Make the crust: In a food processor, blend the pecans, dates, maple syrup, Lucuma, nutmeg and sea salt together until mixed into a textural meal. Divide the contents into 2 miniature 4.75” torte pans. Press firmly into the bottoms and the sides of the pans to distribute evenly and form a torte shell. Make the filling: Soak the Cashews for 30 minutes in filtered water, drain and rinse. Soak the Medjool dates in ½ cup filtered water for 10 minutes. Remove and reserve the soak water. Using a pan on the lowest heat, heat the dark chocolate and transfer to a food processor. Add the Cashews, dates, maple syrup, vanilla, cinnamon, chili powder, cayenne and ⅓ cup of the date soak water. Blend very well for several minutes to ensure the mixture is as smooth as possible. Carefully transfer the chocolate filling into the torte pans, smoothing out the top with a spatula. Garnish with Cacao Nibs. Refrigerate for a minimum of 30 minutes before serving to allow to fully set. Makes 2 Servings Submitted by Julie Morris

INGREDIENTS

Crust:
1 Cup raw Pecans
2 large Medjool Dates, pitted
½ Tbsp Maple Syrup
2 tsp Navitas Organics Lucuma Powder
¼ tsp Nutmeg Powder
pinch Sea Salt
Filling:
1 Cup Navitas Organics Cashews
¼ Cup Medjool Dates, pitted
½ Cup Dark Baking Chocolate
2 Tbsp Maple Syrup
1 Tbsp Vanilla Extract
2 tsp Cinnamon
1 tsp pure Chili Powder
1/8 tsp Cayenne Powder
Garnish:
2-3 Tbsp Navitas Organics Cacao Nibs

DIRECTIONS

Make the crust: In a food processor, blend the pecans, dates, maple syrup, Lucuma, nutmeg and sea salt together until mixed into a textural meal. Divide the contents into 2 miniature 4.75” torte pans. Press firmly into the bottoms and the sides of the pans to distribute evenly and form a torte shell.

Make the filling: Soak the Cashews for 30 minutes in filtered water, drain and rinse. Soak the Medjool dates in ½ cup filtered water for 10 minutes. Remove and reserve the soak water.

Using a pan on the lowest heat, heat the dark chocolate and transfer to a food processor. Add the Cashews, dates, maple syrup, vanilla, cinnamon, chili powder, cayenne and ⅓ cup of the date soak water. Blend very well for several minutes to ensure the mixture is as smooth as possible.

Carefully transfer the chocolate filling into the torte pans, smoothing out the top with a spatula. Garnish with Cacao Nibs. Refrigerate for a minimum of 30 minutes before serving to allow to fully set.

Makes 2 Servings

Submitted by Julie Morris

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Mayan Chocolate Torte

INGREDIENTS

DIRECTIONS

Superfood Products in this Recipe