I love homemade almond milk so much, I could make it every day! It’s perfect in lattes, oatmeal, desserts, or just on its own. The taste simply doesn’t compare with the store bought variety.
The only downside to homemade almond milk, however, is getting buried in all the left over pulp. Am I right? Who else has a freezer full of “I don’t know what to do with you?” almond pulp?
Well, I have found a solution and it’s a sweet one!
You could dehydrate or bake it in a low temperature oven to make almond flour – which is a great idea, but it’s more work than I’m willing to put in most days.
This stuff is expensive, especially if you buy the Organic Raw almonds like I do. That pulp is gold and I need a winning recipe to make me feel like it was totally worth the price. Waste not want not. I mean, why throw out something I know I will need – it’s a great ingredient. Almond pulp, welcome to the party – I have found a way to celebrate you!
If you have a food processor, my new dessert recipe is quick and easy to make. No more storing your almond pulp!
Here’s my recipe for Lemon Almond Bites:
- 1 cup fresh almond pulp
- 10 Medjool dates
- 1/2 cup coconut flakes, unsweetened
- 1 Tablespoon coconut oil
- 1 Tablespoon raw cacao powder
- zest of one lemon
- pinch of salt
To a food processor, add your almond pulp (still damp, but squeezed well through the nut milk bag once you’ve blended your homemade almond milk). Add the dates, salt, coconut flakes and coconut oil. Pulse to break it all up. Add the remaining ingredients and process until well mixed and everything sticks together. Scoop out and roll. You could make them look fancy by rolling them in cacao powder or ground coconut flakes if you have the extra time and patience to spare. Place in fridge for about 10 minutes to firm up a bit then enjoy with that homemade almond milk or your favorite latte.
Not only are these delicious, but they’re fiber rich, super easy to make, and will give you back your freezer space. You’re very welcome!
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