Once I realized how easy it is to make homemade almond milk, without all of the chemicals that come in the store-bought version, I have been making it at least once a month. After making the milk, you're left with "pulp", which is the remainder of the almond and skin that didn't emulsify. I didn't want to throw it away, so I decided to try my hand at making a delicious snack. Welcome the Almond Cookie Dough Bite (because Snack Ball doesn't sit well with me...)
When I created this recipe, I kind of mixed things together until the right consistency formed, tasted a bit, modified, and kept going until I found a combination that I liked. The first batch was too soft, the second was much better. The key to these is the coconut oil so that it solidifies in the cold, and the nut butter to help reach the perfect consistency. For a lot of my recipes, unless they just come to me out of the blue, are inspired by other recipes where I learn the proper proportions, and then try my hand at it without looking at how much or what kind of ingredient. It makes it fun and exciting! The idea of Cookie Dough Bites came from @goodnessavenue 's delicious carrot cake bites and @nourishedbykale 's Raw Cookie Dough Bites.
I also love coming up with recipes to use up almond milk pulp, because, why would you want to throw out all of that goodness? I follow The Minimalist Baker recipe for almond milk and use my Ellie's Best Nut Milk Bag (Use TINYTEATHINGS for 10% off of your own) to strain. It's super easy, and cuts out all of the chemicals that you find in store-bought milks. And then, you get the delicious pulp to make snacks like these with.
They are versatile, too! Once you get the hang of the main recipe, you can make adjustments as you see fit. Add some matcha powder or another superfood, add some carrots or freeze dried raspberries. The world is your oyster. But, maybe don't add oysters to this. That wouldn't taste too good.
Almond Cookie Dough Bites
Ingredients:
1/2 cup cashews
4 dates, soaked overnight
3/4 cup almond milk pulp (can substitute with 3/4 cup almond meal)
1/2 tsp molasses
2 tbsp almond milk
1 tsp vanilla extract
1 tbsp coconut oil, melted
Optional: some chocolate to drizzle on top
Directions:
1) Blend the cashews with the dates in a high speed blender until smooth
2) Transfer cashew and date mixture into a medium bowl and add the remainder of the ingredients. Stir until combined
3) Roll into balls. Makes about 15
4) If you would like, drizzle melted chocolate on top
5) Leave in refrigerator for 2 hours, until hardened. Serve immediately or leave in an air-tight container in the fridge for up to 2 weeks. Can be stored in freezer for longer.
Happy Snack Biting,
<3 TTT
