I’ve been whipping up a fair amount of my favorite homemade almond milk lately, which begs the question…what to do with the leftover pulp? Theoretically, I put it my oatmeal, smoothies, etc, but I’ll be honest, I’ve thrown it away a few times because I didn’t use it. I mean, eating ground almonds is not the most satisfying thing to do. Annoyed by this waste of food and money, I set out to find a tasty and SIMPLE way to use almond pulp. I stumbled across Elana’s almond pulp macaroons, but I wanted even simpler. So, I adapted her recipe to make it a no-bake recipe. I mean, who cannot get on board with a no-bake recipe??
These no-bake coconut-almond pulp energy balls are filled with protein and healthy fats, so they are perfect for that pesky afternoon slump or as a post-dinner treat. They are completely date sweetened, yet extremely satisfying and rich. For a simple ingredient list, they sure taste decadent. Soft, pillowy, and coconutty.
As seems to be the case with any sort of no-bake ball, these were toddler approved as well. He’s been begging for more. I didn’t have the heart to tell him dear old mama finished them off while watching Netflix the other day…..Sidenote: Has anyone watched Jane the Virgin? So far, four episodes in and the husband and I are both cracking up. Love the telenovela satire.
- ½ -3/4 cup pitted dates
- 1 cup almond pulp
- ¼ cup coconut oil
- ½ cup shredded coconut (unsweetened)
- ¼ teaspoon sea salt
- In a food processor, pulse dates and almond pulp until combined.
- Add remaining ingredients and pulse until well combined.
- Roll into balls (the batter is delicate) and store in the freezer.
Note: These are delicate, so you must gently roll them into balls. However, upon being stored in the freezer, they hold together well! No need to soften before eating them! Just dig in :)
Also, I have made these peanut butter cookie dough balls successfully with almond pulp in place of almond flour, so give those a try too!