Almond Pulp Energy Balls with Chocolate Chips

Brown energy balls with chocolate chunks in it.

Almond Pulp Energy Balls with Chocolate Chips

Not sure what to do with the almond pulp from making almond milk? This is the perfect recipe to use your almond pulp for! Delicious and soft, these energy balls with chocolate bits are so tasty!

Prep Time15

Total Time15

Servings: balls

Author: Danika Vanderpyl

Equipment

1 food processor

Ingredients

1 cup almond pulp 1 cup leftover almonds soaked used for almond milk OR 1 cup almond flour
1 cup rolled oats
¼ teaspoon sea salt
2 tablespoon honey
2 tablespoon maple syrup
2 tablespoon nut/seed butter
½ cup chocolate chips

Instructions

Squeeze out the almond pulp in a tea towel to remove excess moisture. Place the almond pulp, rolled oats, and sea salt in a food processor and blend for 30 seconds and then scrape and blend another 30 seconds more, until it all looks like sand.
Add the honey, maple syrup, and nut butter to the food processor, and blend for 30 seconds to 1 minute until everything is fully combined and sticking together.
*If the dough is too wet or too dry, see the notes below.
Lastly, add the chocolate chips and pulse just until the chocolate is distributed.
Using a tablespoon measuring scoop roll the dough into balls. It makes about 20. Store them in an airtight container in the fridge. These will last in the fridge 7 days or in the freezer for three months.

Notes

This recipe was created because I didn't want to waste the almond pulp leftover from my homemade almond milk.

Scroll up for a list of fun add-in ingredients in the blog post! Also shown above are step-by-step photos.

*Getting the right texture:

Too dry: If your almond pulp has sat out for a while since you made the almond milk, it may be quite dry; in this case, you will need to add more nut butter, 1 tablespoon at a time.

Too wet: If there was a lot of moisture remaining in your almond pulp or your nut butter is runny, you may have to add more oats (or shredded coconut), 2 tablespoons at a time, and blend until they have a good consistency. It is quite forgiving dough, and you can add things as needed.

Nutrition