Chocolate Almond
Torte or Balls

Preparation

Here's the way we do it:

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

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, so nutritious.

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!