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Curry Almond Coconut Snack Truffles 

Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating. Created by Chef Rob Corliss for Almond Board of California



Serves: 21 snack truffles
  • 1.18 oz coconut flakes, unsweetened
  • 0.1 oz Madras curry powder
  • 0.1 oz sumac ground
  • 0.29 oz coconut sugar, pure
  • 9.8 oz almond butter, creamy
  • 0.59 oz almond meal/flour, unblanched
  • 1.47 oz honey
  • 0.29 oz vanilla extract, pure
  • 0.49 oz almonds, natural, fine chop
  • 0.49 oz puffed quinoa
Prepare coating
  1. Place coconut flakes in a spice grinder and pulse to a small grind. Finished texture should be a mixture of fine ground with small flecks of coconut intact.
  2. Place ground coconut in a mixing bowl, then add Madras curry, sumac and coconut sugar. Whisk to combine evenly. Reserve for coating almond truffles.
Prepare truffles
  1. Place almond butter, almond meal, honey and vanilla extract in a stand mixer fitted with a paddle attachment. Blend lightly until creamy smooth and all ingredients are evenly combined.
  2. Add the fine chopped almonds and puffed quinoa and lightly blend just until evenly combined. 3. Scoop the mixture into 1 Tbsp–size portions, then roll in your hands to form truffle balls.
  3. Roll each almond truffle in the reserved Madras curry-coconut powder, fully and evenly coating each truffle (pressing the powder on to the truffles).
  4. Enjoy at room temperature and store in a sealed container.
Nutritional Info
Per Serving
Calories 110
Fat 9g
Saturated Fat 2g
Sodium 30 mg
Carbohydrate 6g
Dietary Fiber 2g
Sugars 3g
Protein 3g
Calcium 4%
Iron 4%
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.