Almond Pulp Snack Balls
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Almond Pulp Snack Balls

I created Almond Pulp Snack Balls as a great way to use up the almond pulp after making almond milk. It has a pasty, dry, flavorless texture on its own but in this recipe it’s delicious.

These are great for an afternoon snack, to go with lunches, or pretty much any time. They do need to be refrigerated, so aren’t a great travel option.

When I make almond milk I usually do 1 1/4 cups of almonds and 5 cups of water, which yields a perfect amount of pulp for the almond pulp snack ball recipe below. If you don’t have that much almond pulp, just do a half batch.

Almond Pulp Snack Balls:
1 c. Quick oats
1 c. Almond pulp
1/2 c. Coconut (unsweetened)
1/2 c. Mini chocolate chips (or chopped regular)
1/2 c. Peanut butter (or other nut/seed butter)
1/4 c. Gound flax
1/4 c. Honey (or maple syrup)
1 tsp Vanilla

Almond Pulp Snack Ball dough

Directions

They are pretty simple – mix everything together with a spoon (kids can help!) and roll into balls. Keep them in the refrigerator so they hold their shape. and aren’t too soft.

For longer storage, lay the balls on a cookie sheet and freeze. After a few hours put them in a gallon zip-top bag and store up to a year. (Yes, I’ve kept them that long and they are still yummy!)

Almond Pulp Snack Balls

Get them out of the freezer 10 minutes before you want to eat them, put some in the fridge to eat during the next week, or they can even be eaten straight from the freezer.

Almond Pulp Snack Balls

Print Recipe
Almond Pulp Snack Balls
Prep Time:20 minutes

Ingredients

  • 1 c. Quick oats
  • 1 c. Almond pulp
  • 1/2 c. Coconut shreds unsweetened
  • 1/2 c. Mini chocolate chips or copped
  • 1/2 c. Peanut butter or other nut/seed butter
  • 1/4 c. Ground flax
  • 1/4 c. Honey or maple syrup
  • 1 tsp Vanilla

Instructions

  • They are pretty simple – mix everything together with a spoon (kids can help!) and roll into balls. Keep them in the refrigerator so they hold their shape. and aren't too soft.
  • For longer storage, lay the balls on a cookie sheet and freeze. After a few hours put them in a gallon zip-top bag and store up to a year. (Yes, I've kept them that long and they are still yummy!)
  • Get them out of the freezer 10 minutes before you want to eat them, put some in the fridge to eat during the next week, or they can even be eaten straight from the freezer.
Servings: 30 snack balls

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