Ricette Hibiscus-Orange Almond Truffles Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating. Created by Chef Rob Corliss of behalf of Almond Board of California. Difficoltà Media Ingredients Serves: 21 0.78 oz hibiscus flowers, dried, cut and sifted 0.39 oz orange peel, dried, granules 0.58 oz coconut sugar, pure 9.74 oz almond butter, creamy 0.58 oz almond meal/flour 1.46 oz honey 0.29 oz vanilla extract, pure 0.49 oz almonds, natural, fine chop 0.49 oz puffed quinoa Preparation Prepare Coating Place hibiscus and orange peel granules in a spice blender and grind into a fine/small powder. Finished texture should be a mixture of fine ground with small flecks of hibiscus and orange peel intact. Place ground hibiscus and orange peel in a mixing bowl, then add 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. Scoop the mixture into 1 Tbsp–size portions, then roll in your hands to form truffle balls. Roll each almond truffle in the reserved hibiscus-orange 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 100 Total Fat 8g Trans Fat 1g Sodium 30mg Total Carbohydrates 6g Dietary Fiber 2g Sugars 3g Protein 3g 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.