Montezuma’s Spicy Chocolate Tart

by Fresh Planet Flavor

Montezuma's Spicy Chocolate Tart - Fresh Planet Flavor

This is no ordinary chocolate tart.

Its chipotle-spattered topping gives you the first clue: this dessert is muy caliente. Beginning with an ancho chile crust, it features a filling of rich date paste studded with Brazil nuts (and spiced with more ancho chiles and cayenne pepper). The finish is a topping of chipotle ganache. Ta-da!

I call this Montezuma’s Spicy Chocolate Tart because it uses a rough approximation of flavors from the ancient Aztec culture. Chiles and cacao make a dessert fit for an emperor!

Anyway, this little wicked baby packs a flavor punch… make sure you clue who you’re sharing it with that it’s spicy! I got the beginning of the idea from this Buzzfeed list of gluten-free recipes: the Mayan Dark Chocolate Pie instantly caught my eye, but it features “vanilla coconut milk beverage” as a main ingredient. Um, no thanks. So! I set out to make a version that remains vegan yet  Paleo folks can still enjoy as a treat. I turned the dial WAY UP on the spiciness and used dates to make a luscious filling that pairs perfectly with the chipotle ganache. Unusual, decadent, very adult.

Enjoy!

Montezuma’s Spicy Chocolate Tart
 
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 8
A sturdy, spicy crust made from almond flour and coconut oil is filled with a nut-studded date paste and topped with silky raw cacao and chipotle ganache.
Ingredients
  • Crust
  • 1 1/2 cup <a href=”http://www.amazon.com/gp/product/B0006ZN538/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006ZN538&linkCode=as2&tag=grokgrcom-20″>almond flour</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B0006ZN538″ width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 2 tsp <a href=”http://www.amazon.com/gp/product/B00A3811QQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00A3811QQ&linkCode=as2&tag=grokgrcom-20″>ancho chili powder</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00A3811QQ” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1/8 tsp salt
  • 3 tbsp <a href=”http://www.amazon.com/gp/product/B003OGKCDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003OGKCDC&linkCode=as2&tag=grokgrcom-20&linkId=STOHOU5H5OOJBZHT”>coconut oil</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B003OGKCDC” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 3 tbsp <a href=”http://www.amazon.com/gp/product/B00BBH0N3A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BBH0N3A&linkCode=as2&tag=grokgrcom-20″>maple syrup</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00BBH0N3A” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • <a href=”http://www.amazon.com/gp/product/B003OGKCDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003OGKCDC&linkCode=as2&tag=grokgrcom-20&linkId=STOHOU5H5OOJBZHT”>Coconut oil</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B003OGKCDC” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />, for greasing tart pan
  • Filling
  • 8 large dates, pitted and soaked in 1/3 cup warm water
  • 3/4 cup Brazil nuts, roughly chopped
  • 2 tbsp <a href=”http://www.amazon.com/gp/product/B003OGKCDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003OGKCDC&linkCode=as2&tag=grokgrcom-20&linkId=STOHOU5H5OOJBZHT”>coconut oil</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B003OGKCDC” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 2 tsp <a href=”http://www.amazon.com/gp/product/B00A3811QQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00A3811QQ&linkCode=as2&tag=grokgrcom-20″>ancho chili powder</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00A3811QQ” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1/4 tsp <a href=”http://www.amazon.com/gp/product/B001PQMJD4/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001PQMJD4&linkCode=as2&tag=grokgrcom-20″>cayenne pepper</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B001PQMJD4″ width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1/4 tsp salt
  • 1 tbsp <a href=”http://www.amazon.com/gp/product/B004ECR0BM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004ECR0BM&linkCode=as2&tag=grokgrcom-20″>vanilla extract</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B004ECR0BM” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • Ganache
  • 1/4 cup <a href=”http://www.amazon.com/gp/product/B001E5E0Y2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001E5E0Y2&linkCode=as2&tag=grokgrcom-20″>cacao powder</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B001E5E0Y2″ width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1 tsp <a href=”http://www.amazon.com/gp/product/B0097UW3EK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0097UW3EK&linkCode=as2&tag=grokgrcom-20″>chipotle paste</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B0097UW3EK” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 2 tbsp <a href=”http://www.amazon.com/gp/product/B00BBH0N3A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BBH0N3A&linkCode=as2&tag=grokgrcom-20″>maple syrup</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00BBH0N3A” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 2 tbsp <a href=”http://www.amazon.com/gp/product/B003OGKCDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003OGKCDC&linkCode=as2&tag=grokgrcom-20&linkId=STOHOU5H5OOJBZHT”>coconut oil</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B003OGKCDC” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • Garnish (optional)
  • 3 tbsp <a href=”http://www.amazon.com/gp/product/B0097UW3EK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0097UW3EK&linkCode=as2&tag=grokgrcom-20″>chipotle paste</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B0097UW3EK” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1 tbsp <a href=”http://www.amazon.com/gp/product/B00BBH0N3A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BBH0N3A&linkCode=as2&tag=grokgrcom-20″>maple syrup</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00BBH0N3A” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1/4 cup Brazil nuts, finely chopped
Instructions
  1. To make the crust, preheat oven to 350F. Grease an 8″ tart pan with a removable bottom and set aside.
  2. Mix the almond flour, 2 teaspoons of ancho chile powder and salt together with a fork.
  3. Stir in the coconut oil and maple syrup. Press into the greased tart pan, then bake in the preheated oven for 15-20 minutes until golden.
  4. Allow to cool, then chill while you prepare the filling.
  5. Combine all ingredients for the filling in a food processor (including the dates’ soaking liquid), then puree until smooth.
  6. Spread the paste into the chilled crust, smooth with the back of a spoon. Chill while you prepare the ganache.
  7. Combine all ingredients for the ganache, then spread over the chilled filling. Level carefully, push the edges of the ganache snugly up to the crust.
  8. To garnish, scatter half of the 1/4 cup finely chopped Brazil nuts over the tart.
  9. Mix the chipotle paste and maple syrup together, stir in the last half of the 1/4 cup Brazil nuts. Sprinkle over the tart.
  10. Chill, then serve.
Serving size: 8 Calories: 428 Fat: 30g Saturated fat: 14g Unsaturated fat: 14g Carbohydrates: 40g Sugar: 22g Sodium: 113mg Fiber: 3g Protein: 5g
Notes
All of the ingredients in Montezuma’s Spicy Chocolate Tart can be found at a gourmet food store, but if you’re having trouble locating <a href=”http://www.amazon.com/gp/product/B00A3811QQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00A3811QQ&linkCode=as2&tag=grokgrcom-20″>ancho chili powder</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00A3811QQ” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” /> you can substitute regular chile powder instead!

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34 comments

D @ The Kosher Cave Girl November 18, 2013 - 7:40 pm

Oh, yum. I love spicy chocolate. So rich!

Reply
Rachel November 18, 2013 - 8:46 pm

Thanks! It’s pretty intense but really yummy.

Reply
Ashleigh November 19, 2013 - 4:41 am

Plz send.

Reply
Rachel November 19, 2013 - 4:25 pm

Haha, plz send… to you?

Reply
cucina_kristina November 20, 2013 - 9:49 pm

This looks absurd! I have been looking for a dessert to bring to Thanskgiving dinner and this might be the winner!

Reply
Rachel November 21, 2013 - 12:10 am

It will certainly beat the pants off anything else in the room for originality! Just checked out your site, btw, and I dig it.

Reply
Once Upon a Time in a Bed of Wildflowers January 16, 2014 - 2:27 pm

I followed the link to this from the cocoa vs cacao article on Weed ’em & Reap… and this looks amazing! We (my husband especially) just love hot stuff mixed with chocolate… and ancho pepper mixed with pretty much everything.
I see an Amazing Wife Award in my future. 😉
Thanks!
~ Christine

Reply
Rachel January 19, 2014 - 7:46 am

Wow… this is the perfect fit, then!

Reply
Emily @ The Urban Ecolife April 25, 2014 - 2:26 pm

This looks amazeballs Rachel!! Can’t wait to share 🙂

Reply
Rachel April 25, 2014 - 9:46 pm

It’s spicy but so good! Now I’m hungry… 😉

Reply
Tanya K September 21, 2014 - 1:03 am

This recipe looks amazing! Can the brazil nuts be replaced with anything else or another kind of nut? My husband may or may not be allergic and I’d rather not find out the hard way!

Reply
Grok Grub September 21, 2014 - 2:34 am

I think any other kind of nut would work quite well!

Reply
Tanya K September 21, 2014 - 11:16 pm

Great, I’ll try it with almonds and report back! One more q – does the tart pan need to have a removable bottom or would a regular pie dish work? Thanks in advance!

Reply
Grok Grub September 22, 2014 - 4:00 pm

The removable bottom is just a recommendation for ease. A regular pie plate should work, just a tad harder to cut neatly…

Reply
Tanya K September 22, 2014 - 5:27 pm

Hmm.. I have a 10″ tart pan with a removeable bottom, and a 9.5″ glass pie pan so trying to figure out which is best!

Grok Grub September 22, 2014 - 11:09 pm

I’d do the 9.5″, personally. Let me know how it goes!

Tanya K October 1, 2014 - 7:28 pm

This was absolutely delicious — can’t wait to make it again! We ended up using the 10″ tart pan and just made up a little more of the crust, and it worked beautifully. Just polished off the leftovers and wishing there was more. Thanks for an amazing recipe!

Oren September 24, 2014 - 2:39 am

At what stage do you pop it out (bottom intact) of the pan?

Reply
Grok Grub January 19, 2015 - 4:29 am

At the very end, after it has chilled!

Reply
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