chocolate tortilla torte

  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

— Decadent and rich —

1 tbsp maple syrup
6 oz. dark chocolate chips
2 1/4 c sour cream
2 tbsp honey

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!)

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