no bake almond pulp, coconut + cardamom energy bites
{vegan, gluten-free, soy-free, dairy-free}
I had some leftover almond pulp from the almond milk I made yesterday, and fell asleep last night contemplating how to use it (almond pulp face scrub anyone?).
This week has been HOT, and I'm been longing for the June-gloom we had last week. We just ran out of our usual go to breakfast, granola, but on days like this, turning on the oven is a major no-no, especially in our little house.
So, I hit the books, looking for easy, on-the-go breakfast options. And voila! I came across a recipe for sesame honey balls in a cookbook I recently purchased on Ayurvedic cooking (What to Eat for How You Feel). The recipe called for almond pulp (or almond meal), and other simple ingredients. I foraged through the contents of my kitchen and altered the recipe in accordance with what I had on hand.
I've been curious about making energy balls, but always thought they were more complicated. But au contraire, they're quick and easy, and very forgiving as long as you have a mixture that is not too dry and has a balanced flavor. And, you can get creative in how you choose to coat the energy balls--hemp seed, desiccated coconut, sesame seeds, cocoa powder, you name it!
The best part is that they require no baking and no extra accoutrements--they are the quintessential healthy, grab-and-go food. Be advised: these suckers are delicious and easy to pop in your mouth one right after the other, so pace yourself. Bon appetit!
Total: 15 mintues | Makes about 20 depending on size
//Tools//
food processor
spatula
measuring cups/spoons
//Ingredients//
1 cup almond pulp leftover from making almond milk, or sub almond meal
4 tablespoons almond butter
1/2 tsp vanilla extract
4-6 dates, pitted and chopped (depending on how sweet you want them to be)
*1/2 cup desiccated coconut, plus 1/2 cup for coating energy bites
1 teaspoon cardamom
1/2 to 1 teaspoon lime or orange zest
1/2 teaspoon sea salt
//Directions//
1. Place all ingredients into the food processor (save the extra 1/2 cup desiccated coconut) and pulse until ingredients are well integrated and a ball is formed, about one minute (see picture above).
2. Transfer mixture into a mixing bowl. Using your hands, roll the mixture into individual, one-inch balls.
3. Place the remaining 1/2 cup of the desiccated coconut into a bowl, and roll each energy bite into the mixture until they are evenly coated. Store in the refrigerator in a sealed container for up to 5 days.
//Notes//
*To make desiccated coconut, place 1 1/2 cups of coconut flakes into the food processor and pulse until grated (see picture above).
