Daniel Plan Signature Chef Jenny Ross


For The Torte:


  • 2 Cups Pecans
  • 1 Tbsp Agave Nectar or Raw Honey
  • 1/4 Cup Cranberries (raw frozen thawed)
  • 1 Tbsp Italian Seasoning Blend
  • 4 Tbsp Olive Oil
  • 1 Tsp Sea Salt

In a food processor combine all ingredients and pulse until a dough ball forms or well combined, making sure to stop before the mixture becomes watery or oily.

For the Topping:


  • 16 oz of Artichoke Hearts (purchase in a glass jar packed in water- Trader Joes is a good resource for this.
  • 1 Cup Cranberries
  • 1 Tsp Sea Salt
  • 1 Tbsp Raw Agave or Raw Honey

In a food processor pulse together the above ingredients until well combined like a thick salsa or chutney. Then on a non-stick baking pan, dehydrator sheet or glass dish shape the torte crust into 3 inch rounds (makes 6). Top each with 1/3 Cup Cranberry Artichoke topping and press down into torte dough. Bake at 250 degrees for 40 minutes or dehydrate at 118 for 4 hours. Enjoy!