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Mayan Chocolate Torte

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, pits removed
½ Tbsp Maple Syrup, or Navitas Naturals Yacon Syrup
2 tsp Navitas Naturals Lucuma Powder
¼ tsp Nutmeg Powder
pinch Sea Salt

Filling:
1 Cup Navitas Naturals Cashews
¼ Cup Medjool Dates, pits removed (about 3-4 large)
½ Cup Navitas Naturals Cacao Paste, chopped into fine shavings
2 Tbsp Maple Syrup
1 Tbsp Vanilla Extract
2 tsp Cinnamon Powder
1 tsp Chili Powder*
1/8 tsp Cayenne Powder

Garnish:
2-3 Tbsp Navitas Naturals Cacao Nibs

*Be sure to use a pure chili powder containing nothing more than chili, and not a “chili blend,” which can include savory spices like garlic powder and salt. 

Directions

To make the crust:

In a food processor, blend the pecans, dates, syrup, lucuma powder, 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.

To make the filling:
Soak the cashews for 30 minutes in filtered water, then drain and rinse. Soak the Medjool dates in ½ cup filtered water for 10 minutes; then remove and reserve the soak water.

Using either a double boiler method, or heating a pan on the lowest heat, gently melt the cacao paste shavings into a liquid – be careful not to burn the chocolate. Transfer the melted cacao to a food processor, and add the cashews, dates, maple syrup, vanilla, cinnamon, chili, 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 using an offset spatula. Garnish with cacao nibs. Refrigerate for a minimum of 30 minutes in the refrigerator before serving to fully set.

Yield: 2 X 4.75" Tortes

Submitted By

Julie Morris