These cookie dough nut pulp bites are a delicious snack or treat any time of day! And you can feel good about finding a use for the nut pulp that is left over after making almond or hazelnut milk.
Have you made your own nut milk yet? If you haven’t you should definitely give it a go. It’s easier than you think and the taste is amazing–so much better than most store-bought nut milk. My current favorite nut-milk to make is hazelnut-almond.
The only caveat with making nut milk is that you end up with a bunch of leftover pulp after straining the milk. So what do you do with all that delicious fiber? Angela Liddon, the author of one of my go-to vegan cookbooks, has a recipe for using it to make granola–but you need a dehydrator, which amazingly enough is one kitchen gadget that I don’t have.
So a few months ago my niece Kate was interning with me as part of her high school senior project. We made almond milk together, and I posed the question of what to do with the all the pulp. She had the perfect solution: use them to make an energy ball type of snack. I loved this idea!
And so these Cookie Dough Nut Pulp Bites were born. Now you never have to throw away that pulp again!Put that leftover almond milk pulp to good use with these healthy Cookie Dough Nut Pulp Bites. Click To Tweet
Because there is no added sugar in these little treats, they are healthier than cookies and even most granola bars. In fact, I was amazed that adding just 4 Medjool dates added enough sweetness. Rolling them in chocolate chips does up the sugar content a bit, but you could skip that and just roll them in coconut, which was Kate’s original idea. The nuts, nut butter, and nut pulp provide healthy fat, protein, and fiber. The chia seeds provide protein, fiber, and iron.
These doughy nut pulp bites will appeal to most kids, especially if you add the chocolate chips! They really taste a lot like cookie dough! And if you have a coconut lover on your hands, rolling them in coconut may be enough to win them over.
They should keep in the refrigerator for up to a week. Freeze for longer storage.
- leftover pulp from 1 batch* almond or hazelnut milk (about 1 cup)
- 2 tablespoons chia seeds
- 1 cup raw cashews
- ½ teaspoon cinnamon
- 1½ teaspoons vanilla extract
- 2 tablespoons unsweetened almond butter
- 4 fresh Medjool dates, pitted and roughly chopped (about ⅓ cup)
- ⅓ cup unsweetened shredded coconut
- ⅓ cup mini chocolate chips (optional; make sure dairy-free if needed)
- *1 batch refers to milk made from 1 cup of nuts
- Combine nut pulp through dates in a food processor and pulse until well mixed.
- Form into balls and dip or roll each ball in the shredded coconut and/or the mini chocolate chips.
- Store in the refrigerator for up to a week or freeze.
If you like these you may also like:
- Coconut Cashew Bliss Balls
- Pumpkin Spice Balls
- Cocoa-Coconut Bliss Balls (nut-free)
- Chocolate Energy Bites