Chocolate Sprouted Almond Torte or Balls

1 person

The ULTIMATE Sprout Dessert! Tastes too good to be so good for you!


Please read through all these instruction before you begin so as to have all the necessary ingredients and tools available before you begin.

The beauty of this recipe is its flexibility--you can do almost anything with it. The only absolute ingredients are: almonds and sweetener.

  • 2 cups Sprouted Almonds
  • 1/2 - 3/4 cup Cocoa or Carob Powder
  • 1/2 Cup Sweetener: 
    • Maple Syrup, Honey, Rice Syrup, Barley Syrup. Agave Syrup, or Dates
  • 2/3 Cup Nut Butter
  • Peanut, Cashew, Almond, Tahini
  • 1 tsp. Extract (Vanilla, Rum or Almond)
  • 2 Tbs. Wheat Germ - Optional
  • Topping - Optional (Fruit, Nuts, Coconut, etc.)


You will also need a....

  • Spring Form Pan or Mold, 4 inch diameter. See below.


Here's the way we do it:

  • 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 agave, 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, OR amararetto liqeur.
  • 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!
  • Slice as you would a cheesecake.


You may also make torte balls out of this recipe.

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.


  • 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!
Products you will need
  1. Almond Sprouts

    Almond Sprouts

    $23.23 / Lb.
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