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.
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.
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:
- 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
- made with wholesome ingredients
- vegan, gluten-free and grain-free
- dark and chocolatey
- ready in minutes
- freezer-friendly
- and versatile!
- 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
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.
You might also like:
Almond Pulp Energy Balls
Equipment
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
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
Estimated Nutrition (per serving)
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.
