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.


Montezuma's Spicy Chocolate Tart

Preparation 30 mins 2017-09-25T00:30:00+00:00
Cook Time 20 mins 2017-09-25T00:20:00+00:00
Serves 8     adjust servings

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.





Garnish (optional)


  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 ¼ cup finely chopped Brazil nuts over the tart.
  9. Mix the chipotle paste and maple syrup together, stir in the last half of the ¼ cup Brazil nuts. Sprinkle over the tart.
  10. Chill, then serve.


Recipe 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="">ancho chili powder</a><img src="" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> you can substitute regular chile powder instead!
Nutrition Facts
Serving Size 8
Amount Per Serving As Served
Calories 716kcal Calories from fat 333
% Daily Value
Total Fat 37g 57%
Saturated Fat 16g 80%
Sodium 424mg 18%
Carbohydrate 100g 33%
Dietary Fiber 12g 48%
Sugars 82g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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