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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.



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
Prepare Coating
  1. 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.
  2. 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
  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.
  4. Roll each almond truffle in the reserved hibiscus-orange powder, fully and evenly coating each truffle (pressing the powder on to the truffles).
  5. Enjoy at room temperature and store in a sealed container.
Nutritional Info
Per Serving
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.