Last Friday, I joined the French team from California Almonds for a hands-on cooking class.
Guided by Karine Kerri, ambassador for the Almond Board of California, we crafted four irresistible recipes showcasing the versatility of California almonds.
A serving of 23 almonds delivers 60% of your Recommended Daily Allowance of vitamin E.
Packed with unsaturated fatty acids, proteins, and fiber, they offer a nutritious snack.
Regular intake also supports lower levels of "bad" cholesterol.
Ingredients
120g whole natural almonds
80g dark chocolate chunks
1/2 tsp. chili flakes
Preparation
Mix the almonds, chocolate chunks, and chili flakes together, then divide evenly into 4 small sealed containers.
This bold combo revives your palate during any snack slump!
Tip: For less heat, use chili-infused dark chocolate instead of flakes.
Ingredients
200g almonds
400g Medjool dates
4 tbsp. cocoa powder
2 tbsp. coconut oil
Preparation
Blend the almonds until finely crushed.
Add the pitted Medjool dates and coconut oil, blending to a smooth dough.
Incorporate the cocoa powder and blend again until uniform.
Form into balls using 1 tbsp. per ball.
Freeze for 1 hour, then store in an airtight container in the fridge.
Ingredients
100g coarsely chopped almonds
30g popcorn
25g raisins
5g plain puffed rice
5g cocoa nibs
75g coconut sugar
50g almond butter
25g coconut butter
Preparation
Melt the coconut sugar and coconut butter in a skillet over low heat.
Stir in the almond butter until smooth.
Add the popcorn and coat evenly.
Spread on a silicone mat or oiled baking sheet, shaking into nuggets.
Bake at 90°C for 45-60 minutes.
Cool for a crunchy yet chewy texture.
Ingredients
85 ml vegetable butter
2 egg whites
A pinch of salt
250g unrefined sugar
3 cups almonds
4 tbsp. cinnamon powder
Preparation
Preheat oven to 200°C.
Melt the butter in a bain-marie.
Beat egg whites with salt, gradually adding sugar until stiff.
Toss almonds in a bowl with cinnamon, then fold in 1 tbsp. of the beaten egg whites.
Spread on a buttered baking sheet.
Bake for 40 minutes, turning every 10 minutes, until crisp.
Serve warm or at room temp. Store cooled in an airtight container for up to 2 weeks.
Visit the Almond Board of California for more insights and expert advice.
