Dark Chocolate Bliss Balls
I'm starting to make my own almond milk and oh is it fun! But the not so fun part is all the leftover almond pulp that I don't know what to do with. I thought about making granola with it, maybe a base of a raw cake? Nah, it's too mushy for those recipes. But that's what makes it perfect for bliss balls, energy balls, protein balls, whatever you wanna call them.
Almond milk is kinda expensive here compared to the States (it was less than $2) here it's almost $7. Both organic. It sucks that it's more than double the price here, but that's what made me try to make it by myself.
I was intimidated before when I saw videos of people squeezing a cheesecloth to separate the pulp from the milk. But if you think that's gross, think where does "regular" milk comes from. Now that's weird. I mean humans are the only species that continues to drink milk past infancy and the only species that drinks milk from OTHER species. Why isn't that considered weird and gross? Anyhow, it may seem gross but it's actually fun when you do it yourself, so give it a try. Click here for the recipe.
These bliss balls are earthy and bittersweet. Perfect for a snack or to serve to guests. They are so filling and satisfying, thanks to the oats and the almonds.
*Father and non-vegan friends approved!
Dark Chocolate Bliss Balls
Ingredients:
- 2 cups almond pulp left over from making almond milk
- 2 cups pitted dates I used sukkari
- 1 cup rolled oats
- 4-6 tbsp maple syrup or to taste
- 2 tbsp roasted almond butter
- 1/4 cup cacao powder
- cinnamon optional
- shredded coconut and sesame seeds for toppings
Steps:
- In a food processor combine the almond meal, oats, cinnamon, and cacao powder
- Add the dates and almond butter
- Add the maple syrup gradually and taste before adding more.
- Process on max speed until a ball is formed
- Freeze the dough for 30 mins or so (Makes it easier to roll)
- Get your toppings ready if using
- Roll into balls and coat with coconut or sesame seeds
- Store in the freezer