By Jamie Webber
We love making fresh almond milk in the Reboot Kitchen with the Breville Fountain Crush. We’ll either use the almond milk for fresh smoothies or to experiment with fun and new drinks like the Key Lime Pie Martini (virgin) we made a few weeks ago. The beauty of making almond milk is you also get almond PULP. You can see it in this picture below. The right side is the milk from the almonds and the left side is the pulp. It comes out of the slow juicer rather crumbly making it a perfect base for a Smart Sweet.
Here’s the making of the almond milk in action.
And the perfect base for these Chocolate-Almond Crunch Cookies. The cookies are super simple, slightly sweet, easy to make and full of healthy fats thanks to the coconut oil and almond butter (just don’t enjoy too many in one sitting because the calories can add up – see nutritional information below). I was inspired to make this recipe by Detoxinista who was also on the hunt to find out what she should do with leftover almond pulp. These cookies are a fantastic solution.
Here they are before going into the freezer!
Serving Size: 1 cookie
Trans Fat: 5g