Nut Truffles
(Makes 25)
Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped
Serve
Ice cream cones
Method
- Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
- Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
- A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.
Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Satay sauce
A punchy satay sauce is the key to tying together all the elements of this Gado Gado platter. Using homemade peanut butter makes this particularly delicious and really satisfying to make. It can be nice to serve the sauce topped with fried shallots, sliced spring onions and a little extra chill.
½ cup peanut butter
½ cup coconut cream
1 tablespoon soy sauce or tamari
1 rounded teaspoon finely grated ginger
1 teaspoon brown or coconut sugar
2 tablespoons lemon juice
Dried chilli flakes to taste
Place all the satay sauce ingredients into a bowl and mix together until completely blended. Taste and add chilli flakes as desired. Add a splash of boiling water if it’s too thick.
Homemade Peanut Butter
Making your own peanut butter is incredibly simple and very satisfying.
2 cups Alison’s Pantry roasted unsalted peanuts
Sea salt to taste
- Place the peanuts in a food processor or powerful blender. Blend until the peanut butter is silky smooth or to your preferred consistency. This will take 3-10 minutes depending on your machine and you may need to give the blender / food processor a few breaks to avoid overheating. The mixture will start as crumbs and then become gluggy. Keep going (scraping the sides as needed) and it will eventually become a smooth runny nut butter.
- Add salt to taste once completed.
- Store in an airtight jar.
We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.
Click here for the full recipe.
Impress your dinner guests with this Apricot and Almond Cheese Log. Made extra delicious with our Sliced Almonds and Dried Apricots!
Platters are the perfect entertainer’s dish and this Mediterranean inspired plate has something to please everyone!
Click here for the full recipe.
Smoothies are a great way to start your day, and we love the spicy chai flavour in this version that blends so effortlessly with creamy coconut. This will be your new favourite breakfast!
Click here for the full recipe.
Pack in your greens with this easy and delicious mid-week dinner.
Top this Asian Greens and Pulled Pork Donburi off with our crunchy Pine Nuts!
Click here for the full recipe.
Warm yourself up with a delicious Thai Pumpkin and Ginger Soup, topped off with our raw cashews for some added goodness. This recipe is made with a Vitamix blender.
Click here for the full recipe.
With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!
Click here for the full recipe.
Blueberry & Smoked Chicken Super Salad!
Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.
Click here for the full recipe.
Spaghetti with Lemon & Herb Nut Crumb
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Ingredients
1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling
Method
- Preheat oven to 120°celsius
- Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
- Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
- While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
- Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
- Sprinkle with ½ the crumb mixture and toss to combine
- Divide pasta between four bowls and sprinkle evenly with the remaining crumb
Serve immediately
This recipe was created by Kelly Gibney for Alison’s Pantry.
To celebrate National Nut Day we teamed up with Eleanor Ozich to create a delicious recipe for you to try. Sweet, salty and crisp, these paprika and rosemary toasted almonds are all kinds of wonderful. It goes without saying, that nuts love salt. It brings out their delicate sweetness and enhances flavour, a nice quality sea salt makes all the difference in this recipe. You could enjoy the almonds simply as they are, or pop in to a glass jar, and gift to a nut-loving friend. Please be warned, these are tempting, and very addictive!
Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika
1 teaspoon flaky sea salt
Method
- Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
- Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
- Add the maple syrup and smoked paprika, and continue to stir for a further minute.
- Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
- Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
- Leave to cool completely, then store in an airtight container or jar.
- Makes a medium sized jar full.
Chicken Salad with Nuts & Seeds 
(Serves 6)
You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.
Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn
Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper
Method
- Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
- To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.
To assemble
- Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.
Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.
- Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roast Nut Dip with Vegetable Sticks 
(Makes 1½ cups)
Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes
Method
- Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
- Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
- Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.
Serve as nibbles as part of a tapas-style party.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks