Hi everyone! For those of you who don’t know me, my name is Erin Ireland. I am a Vancouver food reporter with a special love for plant-based cooking. I’m also the creator of To Die For Fine Foods and ItsToDieFor.ca. With Jilly’s recent switch to becoming “veganish” she’s asked me to contribute monthly vegan recipe posts to help inspire healthy, beautiful, delicious cooking. You might remember my homemade almond milk recipe? Well, here’s one way to use up that leftover pulp…
There’s nothing quite like homemade almond milk. I find it so delicious, it often doesn’t last in my fridge for more than 36 hours! If I’m not using it on oatmeal, in coffee or in my smoothies, I’m sneaking creamy sips straight from the fridge — it’s that good.
But what to do with all the leftover nut pulp? Almonds are not cheap, plus they are full of healthy fats, protein, Vitamin E and other good things our bodies need — so why waste a drop?!
Here’s an easy recipe to help use up all your almond pulp. It calls for the pulp from two batches of almond milk (my standard radio is 1 cup of almonds to 1 litre of water) — so feel free to half this recipe if you’re making just one batch. And the good news is that these balls are meant to be kept in the freezer — meaning they practically last forever! Hope you love them…
For the filling:
1 ½ c. almond pulp
1/2 c. coconut oil
1 c. dates
1 ½ tsp salt
1 tbsp vanilla
2 c. coconut flakes
For the chocolate coating:
¾ c. coconut oil (melted)
¾ c. cocoa powder
4 tbsp maple syrup
1 tsp Himalayan salt
1 c. coconut flakes
- Combine almond pulp, coconut oil, dates, salt and vanilla in your food processor and blend until smooth. Transfer to a medium-sized bowl.
- Using a spatula, fold in two cups of coconut and mix until combined.
- Line a baking sheet with parchment paper and grab a small ice cream or cookie dough scooper. With this tool, scoop individual balls of this filling (they are your macaroons) and place them on the baking sheet. Once you’ve scooped all the dough, place them in the freezer to firm up.
- In a separate bowl, make your chocolate coating: combine melted coconut oil with cocoa powder, maple syrup (adjust to desired sweetness) and salt. Whisk together until silky smooth and let cool a bit.
- Place your remaining cup of coconut flakes onto a medium-sized plate.
- Once macaroons are very firm, remove them from the freezer. One by one, using a delicate pair of tongs, dip them into the chocolate (letting the excess drip off) and then drop them into the coconut, quickly coating all sides and the top before the chocolate hardens. Repeat these steps for all macaroons. For an extra-thick chocolate shell, double-dipping in your liquid chocolate is a must!
- Store in fridge or freezer – they will melt at room temperature.
Make sure to check back again for more vegan recipes and let me know what you would like to see more of in the comments below ….