No refined sugar ♥ Vegan ♥ gluten free
The almond “pulp”
So this stared out as an experiment with low expectations. But yum. This was a winner.
If you’ve ever made homemade almond milk, you know you end up with loads of dry almond pulp when you’re done. I made my first batch of almond milk today (excited!!) and thought it would be silly to waste all of that good quality almond paste.
I started out with adding maple syrup. Because I was out of dates, I decided to give half an avocado a go. To decrease the moisture, I added oats, rolled them into balls and threw them onto a lined baking tray. I baked them at 175 degrees for 10 minutes, before I dipped them in homemade chocolate, drizzled them with coconut sugar, coconut shreds, bee pollen (not vegan) and served!
To summarize –
about 3/4 cup almond paste (wet pulp)
ca. 1/2 avocado, just enough to make it sticky
ca. 2 tbsp maple syrup, to taste
a good handful gluten free oats, add until dough is firm
some coconut sugar, to taste
Blend everything together in a blender, form into balls and place them on a lined baking tray.
Bake on 175º C for 10 minutes
I used these toppings:
Vegan chocolate, melted
Coconut shreds, unsweetened
Bee pollen (not vegan)
Some extra coconut sugar