• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • About
    • Why Quiet?
    • Our Vegan Story
  • Vegan Recipes
    • Oil-free
    • Gluten-free
    • Breakfast
    • Soups
    • Entrees
    • Desserts
    • Vegan Cheeses
    • Sauces and Garnish
    • Snacks
    • Holidays
    • Appetizers
  • Vegan Resources
    • The Vegan Pantry
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • Newsletter!
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter!
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Snacks

    Easy Almond Pulp Energy Balls

    Posted: Sep 13, 2021 by Lori Last Updated: Sep 13, 2021 · This post contains affiliate links.

    Jump to Recipe
    image to save recipe on Pinterest.
    image to save on Pinterest.

    Not sure what to do with almond pulp after making almond milk? These quick and easy almond pulp energy balls are the answer! They're rich, chocolatey, nutritious, and the perfect on-the-go snack. Only 7 ingredients and ready in minutes.

    Grain-free energy balls in a small bowl, rolled in cacao, hemp seeds, or coconut.

    After posting this almond milk yogurt recipe I figured I should share my current favorite way to easily use almond pulp. So let's get to it!

    You'll love these mostly raw chocolate energy bites. They're:

    • made with wholesome ingredients
    • vegan, gluten-free and grain-free
    • dark and chocolatey
    • ready in minutes
    • freezer-friendly
    • and versatile!

    There are plenty of almond pulp recipes on the internet. My goal with this one was to keep it super streamlined and easy. You probably already have everything you need to make a batch!

    I have an almond pulp cookie recipe in the works, but until I get the texture just right hopefully these tasty chocolate treats will hold you over.

    close up of inside of an almond pulp brownie ball with a bite taken out.

    Ingredients

    With just a handful of ingredients and about 10 minutes, you can put that fiber-rich almond pulp to use! Here's what you'll need:

    labeled photo of the 7 ingredients needed to make almond pulp energy bites.
    • Almond Pulp - this is the leftover pulp after making almond milk; it should be fairly dry. For this recipe you'll need ½ cup packed.
    • Medjool Dates - soft and sticky dates are best; if they seem dry, soak in warm water for 15 minutes, then drain very well.
    • Raw Almonds - this gives the energy balls more volume and texture. Use another nut if desired, such as walnuts or pecans.
    • Cacao/Cocoa - either raw cacao powder or plain, unsweetened cocoa powder are fine.
    • Vanilla - pure vanilla extract adds nice flavor; substitute almond or orange extract, if desired.
    • Optional: Maple Syrup - only needed if you want the energy balls to be a bit sweeter. Easily added at the end of processing.

    With just a handful of ingredients and about 10 minutes, you can put that fiber-rich almond pulp to use! Here's what you'll need:

    Instructions

    date, nut, and almond pulp mixture inside the bowl of a food processor.
    • made with wholesome ingredients
    • vegan, gluten-free and grain-free
    • dark and chocolatey
    • ready in minutes
    • freezer-friendly
    • and versatile!
    dark chocolate energy ball mixture inside food processor.
    • Orange - add the zest of an orange to the food processor for chocolate-orange energy balls.
    • Chocolate-Dipped - select your favorite dairy-free dark chocolate, and melt it in the microwave or using a double boiler. Dip the balls in melted chocolate (halfway or fully), and place on parchment or wax paper to dry.
    • Mexican Chocolate - like a little kick with your cacao? Increase the cinnamon to taste, and add a few dashes of cayenne.
    • Protein Energy Balls - instead of cacao powder add a scoop of your favorite plant-based protein powder.

    Hint: process the mixture just until it comes together. If processed too long the oil will eventually separate from the almonds. No one likes oily energy balls!

    Almond pulp energy balls can be enjoyed plain or rolled in your favorite coatings like:

    • coconut flakes
    • hemp hearts
    • cacao powder
    close up view of an energy ball with a bite taken out to show inside texture.

    Substitutions

    • Almonds - walnuts are also good and an excellent source of Omega-3 fatty acids. Or try hazelnuts, pistachios, or pecans.
    • Vanilla Extract - or try almond, orange, or coffee extract.
    • Almond Pulp - of course, the main purpose of this recipe is to use up almond pulp, but if you don't have pulp on hand and still want to make these energy balls, increase the nuts to 1 cup and add a splash of water to the food processor if the mixture is too dry.

    Flavor Variations

    • Orange - add the zest of an orange to the food processor for chocolate-orange energy balls.
    • Chocolate-Dipped - select your favorite dairy-free dark chocolate, and melt it in the microwave or using a double boiler. Dip the balls in melted chocolate (halfway or fully), and place on parchment or wax paper to dry.
    • Mexican Chocolate - like a little kick with your cacao? Increase the cinnamon to taste, and add a few dashes of cayenne.
    • Protein Energy Balls - instead of cacao powder add a scoop of your favorite plant-based protein powder.

    You might also like these kid-friendly vegan cookie dough bites!

    Equipment

    A food processor is helpful for this recipe because it simultaneously breaks down the dates and nuts and blends them into a sticky mixture. I use this 14-cup Cuisinart.

    Storage

    Store almond pulp balls in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. As with any recipe, make sure they're well-protected from air to avoid freezer burn.

    Tip

    Almond pulp is freezer friendly. So if you don't quite have enough pulp to make this recipe, or you're just not ready to use the pulp yet, put it in a freezer-safe container and freeze until ready to use.

    raw vegan energy balls with different coatings stacked in a silver bowl.

    Almond Pulp Energy Balls

    Author: Lori Rasmussen, My Quiet Kitchen
    Need an easy way to use almond pulp after making milk? These almond pulp energy balls are super quick and so delicious! They're rich, soft, and chocolatey and the perfect on-the-go snack.
    Be sure to review the post above for tips and fun flavor variations.
    Servings: 16 servings
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Total Time: 10 mins

    Equipment

    • food processor

    Ingredients 

    • ½ cup almond pulp (from making almond milk), packed - Should be fairly dry.
    • ½ cup raw almonds or other nut such as walnuts, pecans
    • 1 cup pitted medjool dates, packed - About 10 large dates.
    • ¼ cup raw cacao powder or regular cocoa powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon fine sea salt

    Optional coatings:

    • hemp hearts
    • coconut flakes or coconut flour
    • raw cacao powder or cocoa powder
    Prevent your screen from going dark

    Instructions
     

    • Add the dates and almonds to the bowl of a food processor. Let it run for 10 to 15 seconds or just until the mixture is chunky.
    • Add the cacao, vanilla, cinnamon, and salt, and process until incorporated. Squeeze some of the mixture between your fingers; it should stick together. If it's not sticky enough add the maple as mentioned below, or add a splash of water.
    • Taste and add the optional maple syrup if desired, then pulse to incorporate. Use a rounded tablespoon of the date-nut mixture per ball. Roll between your palms until smooth. Makes about 16 balls.
    • Enjoy plain or roll in coconut, extra cacao, or hemp seeds. Store in the refrigerator for up to 5 days.

    Notes

    Storage
    Refrigerate and enjoy within 5 days. Can also be frozen for up to 2 months. 

    Estimated Nutrition (per serving)

    Serving: 1ballCalories: 68kcalCarbohydrates: 11gProtein: 2gFat: 3gSugar: 8g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.

    More easy vegan snacks:

    • Vegan Peanut Butter Granola (Oil-Free)
    • Chocolate Hemp Milk
    • Easy Tamari Pumpkin Seeds
    • Healthy Oat Mug Cake (Vegan)
    « Homemade Almond Milk Yogurt (Vegan)
    Easy Meltable Vegan Mozzarella Cheese »

    Share and save!

    • Share
    • Email

    Reader Interactions

    Leave Feedback Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Seasonal Favorites

    • Vegan Chicken Salad
    • Vegan Strawberry Cake
    • Oil-Free Vegan Aquafaba Mayo
    • Healthy BBQ Sauce (No Ketchup)
    • Vegan Pasta Salad (Oil-Free Option)
    • Awesome Vegan Buffalo Seitan Wings

    Popular Recipes

    • Tahini Salad Dressing 5 Ways
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Healthy Oat Flour Banana Brownies (Vegan)
    • Vegan Oat Flour Pancakes
    • Healthy Oat Mug Cake (Vegan)
    • EASY Instant Pot Red Lentil Curry
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen