|Total Fat||57.8 g|
|Total Carbohydrates||52.4 g|
|Dietary Fiber||18.5 g|
Start by creating a parchment paper cone. Take a square piece of parchment and fold in half to create a triangle shape. Rotate triangle so that the top tip points toward you. Then, take the far right tip, and fold inward until it meets with the top tip and creates a cone shape. Hold these tips together as you grab the far left tip with your other hand and tuck/wrap it underneath the cone. Tighten all of the tips until the three of them for a “M” shape — then fold the “M” inside of the cone, and press firmly to seal. Take your parchment cone and set into a small shot glass.
Next, create your rosemary “snack sprigs.” With your hands, remove all but the top leaves of a fresh rosemary sprig. Then, skewer olives, or desired snack, onto the sprig and push them toward the top leaves. (If sprig is weak, use a small skewer to create holes in the olives before place them onto the rosemary.)
Fill your parchment cone to the top with Blue Diamond Wasabi & Soy Sauce Almonds. Insert your rosemary “snack sprig” into the almonds. Follow with a toothpick of clementine segments.
Lastly, balance Blue Diamond Nut-Thins Hint of Sea Salt crackers, sharp cheddar, dried orange, and a few more wasabi & soy sauce almonds.
Serve alongside other flavor options, if desired!
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