Brownie Bliss Balls (made from nut pulp)
Prep Time: 10 mins
Servings: 12 Bliss Balls
What to do with leftover nut pulp from making almond milk? These brownie bliss balls!
Ingredients
- 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)
Instructions
- 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.
Notes
This recipe is easy to scale up based on how much nut pulp you have.
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.
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.
Did you make this recipe?
Tag @riseshinecook on Instagram or hashtag it #riseshinecook