Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating.
Ingredients
1.18 oz cacao nibs
0.2 oz ground cinnamon
0.02 oz ancho chile powder
0.29 oz pure coconut sugar
9.8 oz creamy almond butter
0.59 oz unblanched almond meal or flour
1.47 oz honey
0.29 oz pure vanilla extract
0.2 oz cocoa powder, unsweetened
0.49 oz natural California Almonds, chopped fine
0.49 oz puffed quinoa
Instructions
Prepare Coating
Place cacao nibs in a spice grinder and pulse to a small grind. Finished texture should be a mixture of fine ground with small flecks of cacao nibs intact.
Place ground cacao nibs in a mixing bowl, then add cinnamon, ancho chile powder and coconut sugar. Whisk to combine evenly. Reserve for coating truffles.
Prepare Truffles
Place almond butter, almond meal, honey, vanilla extract and cocoa powder 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 blend just until evenly combined.
Scoop the mixture into one tablespoon-sized portions, then roll in your hands to form truffle balls.
Roll each almond truffle in the reserved cacao-cinnamon-ancho chile powder, fully and evenly coating each truffle (pressing the powder on to the truffles). Enjoy at room temperature and store in a sealed container.
A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
This isn’t the all-American coconut macaroon with which many people are familiar. Instead, it’s a lovely, light-as-a-feather French sandwich cookie, which starts with puffy wafers of ground almonds, confectioners sugar and egg white. This version is sealed with a rich, pink, raspberry-flavored buttercream.
INGREDIENTS
3/4 cup plus 2 tablespoons ground almonds*
1 1/2 cups confectioners sugar
3 large egg whites
2 tablespoons sugar
Raspberry Buttercream
1/2 cup (1 stick) room temperature unsalted butter
pinch of salt
1 tablespoon confectioners sugar
1 tablespoon seedless raspberry jelly
1/4 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 300°F and line two baking sheets with parchment paper.
Combine ground almonds and confectioners sugar until very fine in a food processor.
In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff.
Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out. Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream
Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.
Add 1 tablespoon confectioners sugar, 1 tablespoon seedless raspberry jelly, 1/4 teaspoon vanilla extract, and beat until blended.
Store covered and refrigerated, and let come to room temperature before using.
Created by Joanne Weir. Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
INGREDIENTS
1/2 cup whole blanched almonds (or whole natural)
1 1/2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 pieces lavash bread, cut into 8×12-inch rectangles
6 ounces grated mozzarella cheese
8 cups baby salad greens
4 ounces Gorgonzola or other blue-veined cheese, crumbled
INSTRUCTIONS
Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F.
In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance. Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly.
Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top.
Cut into squares or rough shapes and serve immediately. Repeat with the remaining ingredients making 4 lavash pizzas in total.
Maple and citrus blend together with salmon beautifully as a glaze, and the toasty almond crunch makes this dish a real treat. You could also use Halibut or other firm white fish.
INGREDIENTS
4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
1/2 cup almonds, chopped coarsely
1/4 cup maple syrup
1/4 cup orange juice
2 tablespoons fresh, lemon juice
2 tablespoons light, soy sauce
2 cloves garlic, crushed
INSTRUCTIONS
Preheat the oven to 425º F.
Line an 8-inch square baking pan with parchment paper. Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
Use a spoon to gently baste the marinade over top of each fillet.
Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
A soothing treat. Made with fragrant, dairy-free almond milk, it’s the perfect finale to a long day of holiday shopping.
INGREDIENTS
2 cups vanilla-flavored almond milk
2 ounces spiced rum
1 ounce brandy
1/3 teaspoon almond extract
1/2 teaspoon cinnamon
1/3 teaspoon nutmeg, plus more for garnish
Light whipped cream to garnish
Sliced almonds to garnish
INSTRUCTIONS
Over low heat, combine almond milk, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
Pour into large mugs, leaving an inch of room to the top. Top with whipped cream, sliced almonds and a sprinkle of nutmeg.
