I feel so Portland writing this, but ever since I started making my own almond milk, I’ve been trying to also figure out how to use the almond pulp.
And I’ll be the first to admit that I often get really into stuff like this. Like the time I spent nearly 3 months making ice cream just to find the perfect base recipe. I was feeding everyone in my life homemade ice cream (needless to say, my husband was real happy during that time). Or the time I started making gallons (literally, gallons) of homemade kombucha so I could test out different flavor and tea combinations. I always had so much kombucha, I was literally bottling it up and giving to my co-workers to enjoy. Or there’s the time I got into making nut butters…that was a messy few months for me and my blender.
So, you’re now probably wondering, will this last? Of course, the “this” is the “my almond milk is ten times better than your almond milk” phase. The short answer is, only time will tell. It will either fade away once I feel I’ve made the perfect batch like the ice cream experiments….or it will last forever like smoothies and cold brew.
But since I’ve been on this whole almond milk making kick, I’ve had all of this leftover almond pulp sitting in my fridge and freezer. I did a bunch of research online to figure out what I should actually be doing with the almond pulp and decided to first make vegan macaroons out of it. I told you – SO VERY PORTLAND – I’m using the WHOLE almond, guys. Because I’m like, so amazing.
In all seriousness though, the almond pulp macaroons are pretty tasty and super easy to make. Not to mention, relatively healthy given they’re made with super simple ingredients and don’t contain any dairy, eggs, or sugar (aside from the dates!).
If you want to be a little more Portland too, here’s what I did to make these scrumptiously easy vegan almond pulp macaroons.
- 1/2 cup dates (pits removed)
- 1 packed cup almond pulp
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 1/2 cup unsweetened shredded coconut
- 1/4 cup dried blueberries
- 1/4 cup dark chocolate chips
Here’s what you do!
- In a food processor pulse dates and almond pulp until smooth.
- Pulse in salt, coconut oil, and shredded coconut.
- Fold in the blueberries and chocolate chips
- Scoop batter 1 tablespoon at a time onto a baking sheet.
- Bake at 350°F for 30 minutes, until golden around the edges.
- Cool for 30 minutes, then serve.
What do y’all do with your almond pulp? Up next, I’m trying muffins!
Stay sweaty friends!