Make 4 thin Sprouted Flour Tortillas, substituting 1 Tbsp. maple syrup
for 1 Tbsp. water.
In a double boiler, melt:
6 oz. dark chocolate chips
Remove from heat and mix in 1 1/4 c. sour cream until smooth.
Take one tortilla and run it under water, wetting both sides. Place the
bottom tortilla on a plate and evenly spread 1/3 of the chocolate mix.
Wet the next tortilla, place it firmly on the chocolate mix, and add another
1/3 of the chocolate mix. Repeat this with the next tortilla and chocolate.
Top the torte with the last wet tortilla. Place the torte in the fridge for 1 hour.
Mix well:
2 Tbsp. honey 1 c. sour cream
Spread over the torte top and sides. Grate some dark chocolate or use
chocolate sprinkles and add to the top.
Refrigerate for another 3-6 hours. Cut into 16 wedges. (Lots of people
can’t even finish this small piece!)
Chocolate Tortilla Torte
Ingredients
- 1 tbsp maple syrup
- 6 oz. dark chocolate chips
- 2 1/4 c sour cream
- 2 tbsp honey
Instructions
- Make 4 thin Sprouted Flour Tortillas, substituting 1 Tbsp. maple syrup for 1 Tbsp. water.
- In a double boiler, melt: 6 oz. dark chocolate chips
- Remove from heat and mix in 1 1/4 c. sour cream until smooth.
- Take one tortilla and run it under water, wetting both sides. Place the bottom tortilla on a plate and evenly spread 1/3 of the chocolate mix.
- Wet the next tortilla, place it firmly on the chocolate mix, and add another 1/3 of the chocolate mix. Repeat this with the next tortilla and chocolate.
- Top the torte with the last wet tortilla. Place the torte in the fridge for 1 hour.
- Mix well: 2 Tbsp. honey 1 c. sour cream
- Spread over the torte top and sides. Grate some dark chocolate or use chocolate sprinkles and add to the top.
- Refrigerate for another 3-6 hours. Cut into 16 wedges. (Lots of people can't even finish this small piece!)
