Two years into blogging and I finally made my own nut milk. I don’t consider myself lazy in the cooking and baking world but making my own nut milk always just seems so daunting to me.
Then I started the Clean Program (more on that soon) and realized how many bottles of almond milk I was going through every two days (like an insane amount). I also felt really repetitive having almond milk over and over again in my puddings, smoothie bowls, etc. and wanted nutrients from other nuts and seeds. I have made hemp milk and cashew milk so far and am obsessed. I am by no means a nut milk making expert, I just googled “how to make nut milk” and followed the first thing that popped out. Now I am just winging it as I go.
But the first time I made cashew milk, I squeezed all the milk out after blending the cashews and water and there was SOO much pulp left. I refuse to waste food and the thought of throwing it out just sounded so sad.
I threw the left over cashew milk pulp back into the blender, added some goods I had on hand and BOOM – these Super Doughy Nut Pulp Bites were made. They’re low in sugar, have healthy fats and are such a doughy yummy snack when you need a little pick me up.
WHAT YOU NEED
Nut pulp (the left over “dough pulp” from making homemade nut milk!)
Creamy almond butter
Super Doughy Nut Pulp Bites (vegan, grain-free)
- 1 cup raw almonds
- 1.5-2 cups nut pulp (I used from leftover cashew milk!)
- 2 tablespoons creamy almond butter
- 1/3 cup chopped dates
- 1/2 teaspoon cinnamon
- Topping: cacao nibs
- Combine all ingredients in food processor or blender and pulses until combined and doughy
- Roll into a ball and pop in freezer for 30 minutes then enjoy!
- *Store in freezer or fridge. Fridge for about a week or freezer for longer!