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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 281.0
  • Total Fat: 20.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.5 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Sprouted Chocolate Almond Truffle Balls calories by ingredient
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Sprouted Chocolate Almond Truffle Balls

Submitted by: FITINEASTBAY

Introduction

From http://sproutpeople.org/recipes/desserts/t
orte.html

Calories are calculated using ingredients listed, but you can see from the instructions that there are many different options.
From http://sproutpeople.org/recipes/desserts/t
orte.html

Calories are calculated using ingredients listed, but you can see from the instructions that there are many different options.

Number of Servings: 12

Ingredients

    2 cups Raw Whole Almonds, soaked (soak in water overnight)
    3/4 cup Cocoa Powder
    1/2 Cup Honey
    2/3 Cup Almond Butter
    1 tsp.Vanilla Extract

    Optional, calories not included:
    2 Tbs. Wheat Germ - Optional
    Topping - Optional
    Fruit, Nuts, Coconut, etc.

Directions

Soak two cups of Almonds and sprout for one day.
This yields approximately 2 2/3 cups "sprouted" .

Note: Almonds will not actually sprout. They will plump up with the water they soak in. They are commonly called Soaks instead of Sprouts because of that. Just the same they are wonderful: Delicious and nutritious. Once a dormant (dry) seed soaks up water it comes to life and it is that life that makes Sprouts and in this case Soaks, such a super food.

Place the sprouted/soaked Almonds in a food processor.
A blender will not work!
Add 1/2 to 3/4 cups cocoa powder
(the kind used for baking) OR carob powder.
Cocoa powder is more chocolatey but you CAN substitute 4 ounces of unsweetened baker's chocolate which you must melt gently over low heat, then cool, then add....

Add 1/2 cup sweetener
Pure maple syrup OR raw honey (honey is usually strong and will add it's own flavor) OR rice syrup OR barley syrup OR dates, preferably honey dates, which are very gooey and very sweet.
The amount of sweetness will be a somewhat personal choice. The 1/2 cup suggested is probably the minimum amount one would want to add; but experiment! You can always add more. Note: when fully frozen, the torte will taste slightly sweeter than it will at room temperature.

Add 2/3 cups of nut butter.
Peanut butter is yummy; cashew butter adds little flavor of its own but contributes a rich texture, as do all the nut butters. You can omit the nut butter altogether, however, we find that the creamy oils attenuate the "icy" mouth-feel of the dessert. I have not tried seed butters, like sesame, but those might substitute well, too. If using seed butters, you should use the toasted kind, as raw seeds and nuts contain phytic acid which once eaten readily bond to minerals such as iron, zinc and calcium, preventing their absorption in the body. Sprouting or cooking (heating) reduces or eliminates phytic acid.

Add 2 Tablespoons toasted wheat germ (optional).
It is toasted for the phytic acid reduction. It adds a little stiffness and creates a bit of a flour texture, if you want it.

Add 1 teaspoon extract.
Vanilla OR rum OR almond.

Pulse/Blend all of these ingredients until fairly smooth. If you like a few chunks, that's fine. If you want it smoother, pulse/blend more.

The Pan/Mold:

Use a 4 inch diameter Spring-Form pan or make your own mold:
Take a pint or quart plastic container and cut a ring about 2 1/2 inches tall out of it. The ring needs to be topless and bottomless. If you are using the homemade mold: Place it on a plate, like a pie plate.

Carefully put the batter in the form.

Freeze for at least 4 hours.

Gently remove when frozen.
A sharp paring knife run all around the inside may help to loosen it. Also, spraying the form with a nonstick product or rubbing a tiny amount of oil (not olive oil!) or butter around the inside before filling will help release the torte from the mold. You may then lift the torte with a spatula onto your serving plate--or you can freeze it right on the plate!

Decorate it any way you wish.
Or just keep it plain. Fruit looks lovely on the top. Fine coconut flakes are beautiful,sprinkled on top, and of course slivered almonds are great!

Serve

Slice as you would a cheesecake.

Variation
You may also make torte balls out of this recipe.
almond sprouts,sprouts,sprouted almonds To do so:
When you have made the batter, lightly oil your hands and make balls slightly smaller than a golf ball in size (will make about 12). You might roll them in sprinkles or crushed nuts or flake coconut, or sesame seeds, or you can depress the balls slightly and place a piece of fruit or other garnish in the depression. if you are defter than I, you can make a truffle: take half the golf ball size amount in your hand, form a ball, make a deep depression, and fill the depression with something delicious--fruit juice sweetened jam, a dab of crunchy peanut butter, a few craisins (dried cranberries), etc. and then form another depressed ball over the top, roll the whole ball gently and place on your freezing plate.

Notes

You may also add a teaspoon on spirulina powder, for extra minerals if you are really feeling guilty over dessert!

One more thing I have done with this torte is upon removing it from the spring form I have cut it into two layers using a very big knife. T hen I spread raspberry jam inside and replaced the top layer. It was wonderful. If you are into dairy, you could also spread cream cheese, sweetened with dates, maple syrup, jam, or just plain. I haven't tried it, but I think it would be incredible.

The important thing to remember is that this recipe is very forgiving, and will take almost infinite variation. Let us know what you try. Even the "flops" taste good!


Serving Size: Makes 12 slices, 12 golf-ball sized balls, or 24 1/2-golf ball sized balls (calories are based on 12 servings)

Number of Servings: 12

Recipe submitted by SparkPeople user FITINEASTBAY.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • Please not too much information, too confusing, just give the basic recipe the way you would do it, I would like to try it then - 5/3/11

    Reply from FITINEASTBAY (5/4/11)
    Sorry, I know it looks complicated, but it was really very easy. The recipe is not my own, and since I don't know the rules regarding copyright infringement in this forum, I wanted to post it as I found it.


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