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Holla! It’s that time of the year to bust out the holiday hors d’oeuvres recipes! By the way, as long as I catered, you would think I could remember how to spell the word hors d’oeuvres BUT, I have to look it up EVERY DAMN TIME! Face palm..haha. This special delight is what I like to call Chocolate Cayenne Mini Tortes. They are one of my favorite sweet snacks to have on hand. They are creamy, sweet, spicy, and sexy! Uhmmm…isn’t that all we really ever need?
A few notes about these Chocolate Cayenne Mini Tortes…
- Before you get all excited to make these, you will want to make the date paste beforehand. Having date paste on hand is a great alternative for you when it comes to using other jarred processed fruit spreads. All the paste contains are dates and water. You can’t go wrong with that!
- These babies don’t really need freezing for 2 hours because I think one hour will suffice!
- You can sprinkle them with powdered sugar or a bit of coconut whipped cream.
I won’t talk your ear off about this one…go make them now!!!
Other small bites to try this holiday season: Spicy Herb-Stuffed Mushrooms and Edamame Portobello Potstickers
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Chocolate Cayenne Mini Tortes
These little gems are the perfect snack to have on hand in your freezer for those chocolate attacks! The cayenne adds a special kick too!
- Total Time: 1-2 hours
- Yield: 24 minis 1x
Ingredients
1 1/2 cup raw pecans
3 tbsp date sugar
1/2 tsp sea salt
1/2 tbsp cinnamon
1/4 tsp cayenne pepper
1 tbsp coconut oil
1/2 cup each almond butter and date paste (recipe below)
1/4 cup blue agave nectar
1 1/2 tbsp tamari
a splash of vanilla extract (about 1 tsp)
1 cup raw cacao powder
1/2 to 1 cup water
Instructions
FOR DATE PASTE: Remove seeds and soak 12 dates in water for 1-2 hours. Process dates with 3/4 cup water until they form a thick paste. Can be stored in a small container in the fridge for 2 weeks.
Add pecans, sugar, sea salt, cinnamon, cayenne pepper, and coconut oil in a food processor. Blend until consistency is like a graham cracker crust. Press mixture into a mini muffin pan and set aside.
Combine almond butter, date paste, agave, tamari, vanilla, and cacao powder into a food processor. Pour about 1/2 cup of water into the processor opening as you blend. The mixture should be thick and smooth, not too runny. Pour mixture into each mini muffin and freeze for 2 hours or until set. Can be eaten frozen or slightly thawed. You can garnish with anything (I used fresh lavender)
- Category: dessert
- Method: freeze
