Description
So nutritious and super-delish! The plant-based 6g of protein and 5g of fiber in every bite will help you to fuel up fast with this ultimate no-bake snack.
Ingredients
- 1 cup almond butter
- 1/3 cup coconut flour
- 3 medjool dates, pitted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional: 2 tablespoons unsweetened coconut flakes
- Optional: 10 unroasted whole almonds
Instructions
- Combine almond butter, coconut flour, medjool dates, maple syrup, vanilla extract, ground cinnamon, and salt into a food processor or blender and combine until the mixture is super-smooth (Tip: pause the food processor/blender several times to pull all the ingredients to the middle using a spatula while mixing).
- Scoop mixture onto parchment paper and hand-roll into 10 evenly-sized balls.
- If desired, roll the balls in unsweetened coconut flakes and top each ball with a whole almond for added texture and crunch!
- Chill balls in fridge for at least an hour.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!
Ingredients
- 2 teaspoon coconut oil, melted
- 1 cup slivered almonds
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 3 tablespoons sesame seeds
- 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
- 6 tablespoons brown rice syrup
- 3 tablespoons honey
- 3 tablespoons tamari
Directions
- Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
- Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
- Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
- In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
- Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
- Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
- Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
- Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
Salad Base
- 3 cups (750 mL) riced cauliflower or kohlrabi
- 2 cups (500 mL) chopped toasted almonds
- ½ cup (125 mL) shredded cabbage
- ½ cup (125 mL) shredded carrot
- ¼ cup (60 mL) thinly sliced green onions
- Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds
Sauce
- ¾ cup (175 mL) roasted almond butter
- ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
- ½ cup (125 mL) plain unsweetened almond milk
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) nutritional yeast
- 1 tsp (5 mL) low sodium soy sauce
- ½ tsp (2 mL) toasted sesame oil
- Sea salt, to taste
Instructions
Salad Base Instructions
- Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
- Refrigerate salad base until Kimchi Almond Sauce is prepared.
Sauce Instructions
- Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.
Salad and Sauce Procedure
- Combine desired amount of sauce with prepared salad base.
- Garnish with sesame seeds and chopped toasted almonds.
Description
Serve this tasty and easy snack all year long.
Ingredients
- 1 tablespoon superfine sugar
- 1/2 teaspoon ground cinnamon
- 4 ounces whole natural almonds
Instructions
Heat the almonds in a dry frying pan for about 1-2 minutes, then add 1 tablespoon water. When the liquid has almost evaporated (just a few seconds), add the sugar and cinnamon, tossing to coat. Remove from the heat and cool. Share between 4 small pots or sealable bags and enjoy as a classic almond snack.
