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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.4
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.2 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.4 g

View full nutritional breakdown of Fruit and Nut Torte with Lemon "Frosting" calories by ingredient
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Fruit and Nut Torte with Lemon "Frosting"

Submitted by: TRYINGFOR20

Introduction

Raw food, chewy, sweet and packed full of good stuff. Think raw foods "power bar."

This makes a perfect snack for pre or post work-out or even a filling breakfast. Serve as a dessert as well!
Raw food, chewy, sweet and packed full of good stuff. Think raw foods "power bar."

This makes a perfect snack for pre or post work-out or even a filling breakfast. Serve as a dessert as well!

Number of Servings: 12

Ingredients

    Torte:
    1 cup whole almonds, dry roasted, unsalted
    1 cup whole cashews, raw, unsalted
    1 cup rasins, packed lightly
    1 cup dates, whole, dry, pitted
    warm water as needed

    "Frosting":
    3/4 cup dates, whole, dry, pitted
    3 Tablespoons lemon juice

Directions

Place 3/4 cup dates in bowl and cover with room temperature water, leave to soak.

In food processor, add almonds and process until ground well. Add cashews, raisins and dates and process until smooth, nearing the consistency of sticky cookie dough. Add warm water 1/4 cup at a time as needed. Remember to use a spatula to scrape down food processor sides often.

Spoon equal amounts of mixture into lined muffin tins and place in freezer for 2-3 hrs.

Drain soaked dates, retaining some liquid incase needed. Process dates in food processor with lemon juice until smooth. Add liquid stevia if desired. Use date water to thin frosting if needed. Remember to use a spatula to scrape down food processor sides often.

Remove tortes from freezer and frost equally with lemon-date "frosting".

Eat immediately, freeze for longer-term storage or place in fridge to save for later.

Makes 12 tortes. Each about 250 calories.

Number of Servings: 12

Recipe submitted by SparkPeople user TRYINGFOR20.






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