Photo Credit: AgainstAllGrain.com
Start using your leftover almond pulp to make this cookies!
Almond Pulp Double Chocolate Cookies
Danielle Walker – AgainstAllGrain.comIngredients:
- 2 ounces unsweetened chocolate, melted
- 4.5 ounces pitted dates, about 1 cup (I use Deglet Noor)
- 1 cup almond pulp (leftover almond meat/skins after making almond milk)
- 1/4 cup unsweetened almond butter
- 1/4 cup honey
- 1 large egg*
- 1/4 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips or chopped 80% dark chocolate
*see egg-free notes in the post below
- IMPORTANT: Place the squeezed almond pulp on a paper towel inside of an airtight container and place it in the fridge overnight. This will help expel some of the excess moisture without the need to dehydrate.
- If your dates are really hard, soak them in warm water for 10 minutes to soften them. Drain the water before using.
- Preheat oven to 375 degrees F.
- Place the melted chocolate and dates in the bowl of a food processor. Process for 5 minutes, until the dates a paste forms.
- Add the remaining ingredients and continue processing until a smooth dough forms. Mix in the chocolate.
- Scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat.
- Place another sheet of parchment paper over top, then gently press down to form discs. Remove the top sheet of paper and bake the cookies for 17 minutes.
- Cool on a wire rack before storing.
1. Omit the egg and baking soda, roll the dough into bite-sized balls, and refrigerate. Enjoy these little truffles straight from the fridge. They keep for about 3 days. Try rolling them in shredded coconut, cocoa powder, or chopped almonds before refrigerating too!
2. Omit the egg and add 1/2 teaspoon of apple cider vinegar. Bake as noted below.
Original Source: AgainstAllGrain.com
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