Recipes 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 Difficulty Medium Ingredients 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 Preparation Prepare coating 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. 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 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. 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. Roll each almond truffle in the reserved Madras curry-coconut powder, fully and evenly coating each truffle (pressing the powder on to the truffles). Enjoy at room temperature and store in a sealed container. Nutritional Info Per Serving NAME AMOUNT 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.