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nut pulp

(Nut) Milk & (Nut Pulp) Cookies (paleo)

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Making your own nut milk is one of the best DIY things you can do for yourself…. In my opinion of course. It’s a really quick process, takes only a bit of forethought, is cost effective AND better for you than drinking anything you could purchase at the store. Here are just some of the benefits of making your own nut/seed milk.

+You can play with flavor options
+Add in adaptogens or spices
+Saves you money
+Produces less waste!
+Adjust sweetness to you liking
+Can use the leftover nut pulp in various ways
+More fresh than anything store bought
+Is fun and easy to make
+Sprouted (soaked) nuts make it easier for your body to digest

I don’t know about you, but for me, those were enough reasons to get me started making my nut milk at home. So here’s my BASIC nut milk recipe to get you started.

Supplies:
Storage container for milk (I use this)
Nut milk bag (I use and like this one)

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Basic Nut Milk

This is a recipe for basic nut milk. It can easily be adapted to make 1/2 a batch if you don't consume that much nut milk. You can add different adaptogens or spices to make fun flavor combinations. 

Nut milk will last about 3-4 days in the fridge. 

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Ingredients

  • 1 cup nut of choice raw
  • 3 1/2 cup filtered water
  • 1 dash pink sea salt
  • 1 tsp vanilla

Optional Add-in Suggestions

  • 1 tsp cinammon
  • 2-3 dates
  • 1 tsp maca
  • few drops stevia
  • 1 tsp turmeric
  • dash cardamom
  • 1 tbsp cacao powder

Instructions

  1. In a bowl with filtered water, soak nuts in fridge overnight

  2. Remove bowl of nuts from fridge, strain soaking water and rinse the nuts

  3. Place nuts in Vitamix or blender, with 3 1/2 cups filtered water and any additional flavorings you want. 

    FOR BASIC UNSWEETENED NUT MILK USE:
    1 tsp vanilla
    dash of sea salt

    Blend on high for 2 minutes

  4. Pour the blended nuts and water into your nut milk bag and close the top ties. Over a bowl/large measuring cup (at least 4 cups) start to milk the nut mixture. I like to twist the bag and then slide my hand down from top to bottom of the twisted area and pressing down on the area with the milk. 

  5. Once all the milk has been pressed out of the bag, pour into milk jug or other container and store in fridge. Will keep for about 3-4 days. 

  6. Remove leftover nut pulp from nut milk bag and use in my Nut Pulp Energy Balls OR Nut Pulp Cookie Recipe!

Now that you’ve made your own nut milk, you might be wondering. Hey I’ve got this nut pulp leftover, is there anything I can do with it. WHY YES! There are several things you can do with that nut pulp! You can make almond flour by spreading thinly on a baking sheet and baking on 325 until it is very dry, then pulse in the blender/food processor. I have seen people make crackers from nut pulp but I have yet to try this. You can make my Nut Pulp Energy Balls or this cookie recipe right here. These cookies are actually pretty good for you with a high fiber content, good healthy fats, sprouted nuts from the nut milk, and super low in sugar!

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Nut Pulp Chocolate Chip Ghee Cookies

gluten free, grain free, low carb, paleo, no refined sugar

These cookies are made from nut pulp leftover from homemade almond nut milk. In this recipe I use the leftover from my basic nut milk (almond, sea salt, vanilla, and a few drops stevia). The result is a delicious cookie with a delightfully chewy texture. I love to store these in the freezer!

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Ingredients

  • 1/4 cup ghee
  • 3 tbsp dark maple syrup organic
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 cup coconut flour
  • 2/3 cup leftover nut pulp
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper

  2. In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup

  3. Add in the egg and vanilla and mix until well incorporated

  4. Then add in all the dry ingredients and the nut pulp. Mix until a dough forms

  5. Add in chocolate chips/chunks

  6. Form into flat cookie sized discs and place onto prepared baking sheet

  7. Bake at 350 for about 15-18 minutes or until slightly browned. 

  8. Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely

Recipe Notes

I use the entire amount of leftover nut pulp from my regular recipe of nut milk. I usually make almond milk because it's the most cost efficient and get about 2/3 cups of pulp leftover from 1 cup of nuts used to make the milk. 

These cookies freeze very well!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

Chocolate Bliss Balls

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Bliss balls or fat balls – whatever you might call them, these chocolate balls are the perfect snack. I love them for oh so many reasons, but namely because they are chocolate-y which is usually what I’m craving when I get home from work. They are high in fat, low in carbs, and have NO SUGAR (I use stevia but you can do what is best for you) which means I’ll get stable energy without a sugar crash while I get dinner is ready. These are made using the leftover pulp from my almond milk which reduces waste! I made almond milk from 1 cup of almonds (soaked overnight) and got about 3/4 cup leftover pulp.

So far, these are my favorite balls. They are excellently fudge-y and are not made with tons of special ingredients that I have to make a special trip to the store for, so I can whip these up even on a whim. They are super quick to make and roll into deliciously satisfying sugar-craving-busting-spheres in no time.

So basically, make them!

Chocolate Bliss Balls/Fat Balls

Ingredients

  • leftover nut pulp (I got 3/4 from 1 cup soaked almonds)
  • 1 cup raw almonds
  • 1 cup shredded coconut
  • 1/4 cup cacao nibs
  • 1 tsp cinnamon
  • 1/4 cup cacao powder
  • 2 tbsp homemade almond milk (or other non-dairy milk of your choice)
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • dash of sea salt
  • sweetener of your choice (I use this stevia which I like very much)

Throw everything into a food processor and blend until a dough is formed. If it’s still dry try adding some more non-dairy milk. Use a scoop to make portions and roll into balls. Store in fridge or freezer. If storing in the freeze (as I do), let defrost slightly for a few minutes then enjoy!

If you make these (or any other recipe on the site) I’d LOVE to see your creations! Please post your pictures in the comments below or on instagram using #freshlydafna and please tag @freshlydafna.

Looking for more balls – check out these guys.

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Freshly Dafna.

Nut Pulp Energy Balls (paleo, keto, vegan)

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I HATE wasting food.

I always feel so fortunate to live in an area that has city composting which makes good of all the inedible peels, cores, stems, and unfortunate dropped food situations. And even though I know our organic food “waste” will be re-purposed, I always try to generate as little as possible. And yes, I’ll readily admit that I’m just avoiding taking out the compost so often. So  with motivations both selfish and pure, I am always imagining ways to use as much of our food as possible so as little as possible goes to waste.

Since I’ve committed to making our nut milks instead of purchasing the store bought gum-filled versions, there’s always the inevitable question of what to do with the nut pulp.

These energy balls use the leftover from the nut milk squeezing process as the base and are the perfect snack for any time of day. They are packed with healthy fats are super low carb and sugar free or low sugar depending on your sweetener of choice and will give you that extra boost of energy.

In this recipe I used cashew pulp left over from making vanilla cashew milk, but any nut pulp will do.  If you’re not making your own nut milk, this might just be the reason to start! Not to mention that homemade nut milks taste way better, do not contain any weird ingredients, and is cheaper! Plus you get to make these balls afterwards!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

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Nut Pulp Energy Balls

These energy balls utilize nut pulp leftover from homemade almond milks. These are perfect little bits for any time of day. Super low carb and high in those good fats and of course delicious!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats


Ingredients

  • 1/3 cup nut pulp this is what I got from starting off with 1 cup almonds
  • 1/2 cup raw almond
  • 1/2 cup coconut shreds
  • 2 tbsp coconut butter
  • 1 tbsp cashew (or other nut) milk
  • 1/4 cup cacao nibs
  • 1 tsp vanilla
  • 1 tsp cinammon
  • sweetener (stevia, chicory fiber, coconut syrup)

Instructions

  1. In a food processor blend in all ingredients (except sweetener) together by pulsing several times.

  2. Taste and sweeten as necessary with desired sweetener.

  3. Blend together until a dough forms.

  4. With an ice cream scoop, scoop and rolls into balls. 

  5. Store in freezer or fridge. Defrost slightly for a few minutes before eating. Will keep in the freezer for several weeks. 

Which brands am I using?

Nutiva Coconut Butter
Cacao Nibs

 

 

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Sunny Side Greens.