A few weeks ago I posted a recipe for how to make your own nut “milk”. The first thing I hated about making my own almond milk was all of the almond pulp I had left over. I hate throwing away food (ask my fiancé), so after searching what I could make with the leftovers, I quickly became obsessed with energy bites.
Energy bites are so easy and so delicious and you can basically throw whatever you want in them. Feel free to add hemp seeds, chia seeds, coconut shreds– whatever you have in your pantry! They are healthy, and easy to eat on the go. Here is the recipe for the latest energy bites I made:
- Add all ingredients into a bowl and mix well
- Once the ingredients are well mixed and stick together, scoop out one spoonful of mixture and roll into a ball (optional: roll energy bites into cacao powder, chia seeds, or hemp seeds)
- Place energy bites into a glass bowl and refrigerate
Did you try this recipe? Please leave a comment below of how it turned out for you, any suggestions or your favorite modifications!
I used to be that girl that could “never imagine NOT drinking milk ever in a million years.” Seriously, I loved almost nothing more than a tall, cold, glass of 2%. But after I was diagnoses with endometriosis, dairy milk was one of the first things to leave my diet.
Almond milk is delicious, but there are additives and thickening agents added to many of the commercial brands available. So once I learned how easy it was to make my own non-dairy milk at home, it quickly became a new hobby of mine. In addition to my almond “milk” recipe, I recently tried making Lee From America’s coconut “milk” and LOVED it!
It is soooo simple you’re going to wonder why you are still buying your non-dairy milk from the store 😉
- 1 cup raw, organic almonds (try these)
- 5 cups filtered water
- Pinch of Himalayan Pink Salt (try this one)
- 1/4 tsp Vanilla Extract (optional)
- 2 pitted dates (optional)
- Cover 1 cup of raw almonds with cold water, and place in the refrigerator for 8-12 hours
- Combine the soaked almonds with the rest of ingredients into a blender
- Blend on hight for 2 minutes, or until milky white and well blended
- Pour contents into cheesecloth and strain out almond pulp
- Pour into glass jar, chill, and enjoy!
Keeps in the fridge for 3-5 days. Shake before drinking- separation is natural.
I know what your thinking- what the heck do I do with all of this almond pulp? Save it! Here is a my recipe for no-bake energy bites using that delicious almond pulp.
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