Fudgy choc lime bites – an accidental kitchen success today! Does anyone make their own almond milk? Well I did for the very first time yesterday as I wanted to compare the taste & also whether it’s worth the time. Still not convinced whether I will do so weekly as my store bought almond milk is organic, sweetener free & about $2p/litre cheaper than homemade.
So why am I rambling about almond milk below a picture of yummy choc lime balls? Well like many have clearly wondered in the past there must be a use for the leftover almond pulp after squeezing through the milk? Yes Dr Google assured me that you can use said pulp in place of nut flours in things like crackers, biscuits & protein balls!
So I gave it a whirl & happy to say it worked! Perhaps some of you have an abundance of limes during the spring like I do so I thought I’d try incorporating some of these reminiscent of the Lindt dark chocolate with lime.
Prep Time:
Yield:
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PinIngredients
- about 1.5 cups of almond pulp * (see notes)
- 1/4 cup dessicated coconut (plus more for coating)
- 30g raw cacao
- 8 to 10 medjool dates
- 50g nut butter (I used almond)
- few drops of lime essential oil (I use Doterra)
- zest of 1 lime (plus more for coating with coconut)
- pinch of salt
Instructions
- Blitz together in food processor until resembles breadcrumbs
- Roll into bite size balls
- Roll balls in a mix of coconut & freshly grated lime zest
Notes
The consistency is more fudgey & less crunchy as the pulp is slightly moist compared to blitzing a cup or so of nuts.
Make sure you really squeeze your * almond pulp & let it dry out overnight before using in a recipe. If your palate likes pretty sweet you might want to add a tablespoon or so of maple syrup but I think the dates make them sweet enough.
Let me know how you go if you give them a try – just might be my go to after dinner treat!
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