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!)