As I mentioned in my post about almond milk, I just couldn’t stand to waste the almond pulp that was left over after making the milk. I did some research on different recipes (and an awesome reader shared a recipe for crackers that I’m definitely trying next!) and finally decided on one.
I was totally skeptical. We both were, since they looked like mushy mushed up mush when I was making them. Turns out they’re amazing. Like, tastes like dessert but is super healthy and amazing. I found the recipe here. They were so easy to make and I plan to make them often. We keep ours frozen because, as stated above, they are very mushy if not. And they taste more like dessert when frozen.
Ingredients
- Leftover pulp from almond milk
- ½ cup shredded coconut (I used unsweetened)
- ½ cup nut butter (I used peanut butter)
- ¼ cup sweetener (I used {real} maple syrup. You can also use honey or agave)
- ½ cup chocolate chips (I used dark chocolate)
Method
Mix all the ingredients together in a mixing bowl. Grease a casserole dish (I didn’t and really wished I did!) and pour the mixture into it. Place in the freezer until firm.
Remove and let thaw enough to cut. Once cut wrap individually in wax paper and place back in freezer. Don’t break a tooth when attempting to bite one. Let it thaw for a minute, but not too long or you’ll have the mush problem. Enjoy! They’re so delicious!
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