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Cayenne Chocolate Ganache with Orange Water Infused Chia Gel

Chocolate, spice, and everything nice!

Valentine’s Day is around the corner, and what better way to celebrate than creating your own sultry chocolate dessert. Traditionally, we tend to give our loved ones conversation hearts, boxes of chocolate, or truffles. Perhaps it’s the aphrodisiac effect the chocolates have on our bodies or perhaps it’s the sweetness that is presents.

This recipe is simple to make and absolutely delicious. If you like a little kick to your dessert, the chocolate ganache has cayenne pepper. Now that’s a steamy valentine!

Cayenne Chocolate Ganache with Orange Water Infused Chia Gel


  • 1 cup raw pecans
  • 1/2 cup medjool dates
  • 1 teaspoon cinnamon
  • 2 avocados
  • 1 tablespoon organic cayenne pepper
  • 2 tablespoons Sunwarrior organic Cocoa Powder
  • 1/3 cup maple syrup
  • 1/4 cup Sunwarrior Organic Chia Seeds
  • 2 tablespoons water
  • 1/2 tablespoon orange water
  • Garnish: fruit or chocolate of choice. I used Chocosol’s cayenne chocolate, almonds, and cacao nibs

Tools you will need:

  • Food processor
  • 4 inch cookie cutter


Blend pecans, dates, and cinnamon together in a food processor. Mix for 30 seconds. If the mixture is too dry, add 1 tablespoon maple syrup. Remove from food processor and press mixture down onto a parchment paper lined baking tray. Place in fridge for 30 minutes. Cut out as many portions of the crust as you can using your 4 inch cookie cutter. It should yield about six.

Blend avocados, cayenne, cocoa powder, and maple syrup together. Blend until completely smooth. Top each tart with ganache and place in fridge.

Right before serving, mix chia seeds, water, and orange water together in a small bowl. Let this sit for 2–3 minutes.

Remove from fridge and top with chia gel, cayenne pepper, and garnish.

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