Need some nut pulp recipes?
It’s a common question – what to do with leftover nut pulp from making almond (or other nut) milk? I too look for nut pulp recipes.
For a long time I would pack into containers and freeze it and forget about it …..then throw it out.
Now I try to use up almond pulp within a few days of making milk. I add it to muffins, bean burgers, and oatmeal but these brownie bliss balls are the destination of most of my almond pulp! They’re sweet and rich and always in my fridge. Also soft and chewy right out of the freezer so easy to grab one whenever the craving strikes!
I’ve packed them into lunch boxes and snack bags, they’ve been served for dessert and at coffee dates, they’re versatile and perfect for all occasions!
If you want more nut pulp recipes, let me know, I’m always drumming up something to reduce waste.
Some Important Tips:
For this recipe I use nut pulp from ONE cup of almonds that I used to make almond milk. They can be soaked overnight or not.
Squeeze the nut pulp to almost dry – it’s best if it’s a little damp.
Use the pulp within a couple of days as fresh tastes best.
Make sure your dates are juicy. If they’re dry or crumbly, soak them for a little while (about 15 minutes) in water then drain them. Don’t forget to remove the pits!
Brownie Bliss Balls (made from nut pulp)
- Fresh almond pulp from 1 cup of whole almonds
- 1 cup packed soft pitted medjool dates (soaked in water for 15 to 30 minutes if dry and hard)
- 1 cup rolled oats gluten-free if needed
- ¼-⅓ cup unsweetened cocoa powder (adjust to your preference)
- 1 tablespoon maple syrup optional
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- ⅓ cup unsweetened coconut , for rolling (optional)
- Add all the ingredients to a food processor and process continuously for 1 to 2 minutes until the mix starts clumping together and rolling around in a ball. Scrape down the sides and bottom of the container once or twice throughout. If you’re almond pulp is very dry you may need to add more liquid (water, almond milk, or more maple syrup), 1 teaspoon at a time, until the mix starts sticking together.
- Using your hands, roll 2 tablespoons of the mix into balls. Roll the balls in coconut if desired. Refrigerate for 5 days or freeze for up to 3 months.
This recipe is ideally made with fresh pulp (no more than 3 days old). You want it to be a little damp but not wet. You can adjust the cocoa powder to your liking. I like to use 1/3 cup.
You must have read my mind! I recently started making my own almond milk and have been putting the pulp in the freezer, waiting for inspiration to hit as to what to do with it. You saved the day! Thank you! (I did search for and find recipes, but yours is the best 😊)
Awh, thank you Sandra! I have a really great banana muffin recipe for pulp too! I’ll eventually put it together and put it up here but I can email directly to you as well 🙂
Thanks for the feedback!
I make my own soymilk about 5 times per week and have LOTS of leftover okara, which I use to make vegan cheese, sausages, biscotti, dog biscuits, sauces, brownies, granola, ice cream, and more. There is so much of it that I would be happy for even more ideas. Do you make soymilk and do you have any ideas for okara?
I love that Jen! I don’t make my own soy milk. I make mostly nut and seed milks but it’s something I plan on dabbling in soon! For the okara, sounds like you’re making the most of it! I wonder if you could dehydrate it, or bake at low temp, and make a flour or powder. You can then add that to anything — smoothies, oatmeal, soup! I think I’d it into hummus as well 🙂
Some people do dehydrate okara. I tried it once, but I wasn’t sure what to do with it and I’m also sort of impatient and just want to use things right away. It does work well added to dips and also added to some soups. By the way, please share more details about your upcoming book. I’m looking forward to trying even more of your new recipes.