|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Sprouted Almond Chocolate Torte|
|Contributed by: Drea||From the Recipe Archives|
A delicious and simple dessert made from soaked almonds, cocoa powder, agave nectar, vanilla, and a compliant nut butter. It is very rich, grain free, and so so good. Adapted from http://www.sproutpeople.com.
How to make it:
- 2 cups raw almonds
- 3/4 cup unsweetened cocoa powder
- 1/2 cup agave nectar
- 2/3 cup peanut butter (or any compliant nut butter)
- 1 teaspoon vanilla
- Put 2 cups of raw almonds into a jar with twice as much filtered water covering them, and add a perforated lid (sprouting lid) or use a piece of cheesecloth doubled with a rubber band. This lets air circulate but keeps the critters out.
- After 8-12 hours (overnight), drain the water. Really shake the jar to get the majority of the water out, and leave it upside down at an angle, inside a bowl works great, to let the remaining water drain out while still maintaining good air flow. For the next 24 hours, rinse and drain using the above method, every 8-12 hours.
- Nuts don't typically sprout like beans or seeds and so are often referred to as 'soaks'. The sprout bulges at the tip of the nut rather than poking through as with beans and seeds.
- Add all the ingredients into a food processor and process until smooth (or as smooth as you like). This will take some time, so be patient. The end result will be quite stiff.
- Put into a 4-inch spring form pan or use a plastic quart yogurt container with the bottom cut out and put it on a pie plate. Fill up the container and freeze for at least 4 hours.
- Using a knife, score around the edge of the container and lift it up and off the torte.
- Decorate however you wish and slice it up like a cheesecake. You can slice the torte into two layers using a large knife and spread compliant fruit jam in between, or sprinkle the top with sliced almonds or fresh fruit.