Coming at you with another recipe to repurpose almond pulp! If you are unfamiliar, almond pulp is what is leftover part of the almond when you make your own almond milk. If you haven’t yet seen it, check out my previous post on how to make almond milk. Making your own almond milk is very simple, avoids the use of thickeners and preservatives found in store bought almond milk, and tastes delicious! It also reduces waste by not purchasing store bought almond milk in single-use containers.
Repurposing almond pulp reduces food waste by using all of the almond when making almond milk. When I first started making my own almond milk, I had no idea what to do with the leftover almond pulp. Now that I’ve been making almond milk for some time, I’ve found several easy, delicious, and healthy ways to repurpose nut pulp! For more idea, check out my tab of nut pulp recipes.
The Chocolate Chip Tahini Balls are so simple and delicious. This recipe is made with only 4 ingredients and all you need is a food processor to make! The Chocolate Chip Tahini balls make the perfect little energy bites to serve as an easy snack or healthy dessert. This recipe is gluten free and vegan and can be made paleo with the use of paleo chocolate chips.
- 1 1/4 cup almond pulp
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1/4 cup dairy free chocolate chips
1. Blend almond pulp, tahini, and maple syrup in a food processor, scooping the sides several times throughout the process.
2. Once the almond pulp, tahini, and maple syrup are fully blended, add chocolate chips and pulse to spread evenly throughout the mixture.
3. Roll mixture into balls. Makes about 9 balls. Store I’m refrigerator. Lasts about 4-5 days.