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!
- 1 cup (130 g) dried almond pulp flour (I left mine in the fridge overnight to help dry it out)
- 1/4 cup (20 g) rolled oats
- 1/4 cup (60 ml) coconut oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) raw almond butter (or other nut butters)
- 1/2 tsp pure vanilla extract
- 2 tbsp cacao nibs, for topping (you can use more if you want more of a chocolate flavor)
- Sea salt, to taste
- After you make your almond milk, store the almond pulp in the fridge to help it dry a little.
- Combine all of the ingredients except the oats, salt and cacao nibs in a food processor or high-powered blender until mixed together and a batter forms.
- Mix batter with rolled oats in a bowl.
- Line a baking dish with plastic wrap or parchment paper.
- Scoop small, bite-sized balls onto the baking dish.
- Shape the cookies how you want them or you can leave them in balls! I flattened the balls out a little bit but they by no means looked perfect, they only tasted perfect.
- Top the cookie dough with raw cacao nibs to give them a little crunch and a dark chocolate-y taste (feel free to skip this step if you’d rather not have chocolate).
- Sprinkle cookies with a little sea salt (a little goes a long way but it adds a super satisfying touch).
- Place in freezer for about 30 minutes to let harden.
- Serve and enjoy! Store in the freezer.
Prep time: 20 minutes
Cook time: 30 minutes (in the freezer)
Total time: 50 minutes
- Nutrition per serving:
- Saturated Fat5g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.