A Guide to Feeding our Future

Chocolate Almond Balls

By: Gratia Watson, RHN – Moncton, NB

“These are a real treat and can be made in so many different ways!”

Yield: approx. 40 balls


  • 2 cups almonds
  • ¾ cup cocoa powder
  • ½ cup maple syrup (OR raw honey OR rice syrup OR barley syrup OR dates)
  • 2/3 cup nut butter (almond, cashew, peanut – or any combination)
  • 1 tsp vanilla (OR rum OR almond extract)
  • 1 tsp spirulina powder (optional – for extra minerals)


  1. Advance prep: Soak almonds overnight. Rinse, then soak again, allowing them to sprout for one day, thus plumping up. Rinse and drain.
  2. Place the soaked sprouted almonds in a food processor (not a blender). Add the remaining ingredients (cocoa powder, sweet and nut butter and extract.) Blend all together until fairly smooth.
  3.  Form into balls. If this is difficult, you can place the mixture in the fridge for a couple of hours. Lightly grease your hands.
  4.  Formed balls can be rolled into cocoa or coconut or sesame or hemp seeds. Fruit can be inserted into the center of the balls as well. They freeze well.

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