Hi everyone! For those of you who don’t know me, my name is Erin Ireland. I am a Vancouver food reporter with a special love for plant-based cooking. I’m also the creator of To Die For Fine Foods and ItsToDieFor.ca. With Jilly’s recent switch to becoming “veganish” she’s asked me to contribute monthly vegan recipe posts to help inspire healthy, beautiful, delicious cooking. You might remember my homemade almond milk recipe? Well, here’s one way to use up that leftover pulp…
There’s nothing quite like homemade almond milk. I find it so delicious, it often doesn’t last in my fridge for more than 36 hours! If I’m not using it on oatmeal, in coffee or in my smoothies, I’m sneaking creamy sips straight from the fridge — it’s that good.
But what to do with all the leftover nut pulp? Almonds are not cheap, plus they are full of healthy fats, protein, Vitamin E and other good things our bodies need — so why waste a drop?!
Here’s an easy recipe to help use up all your almond pulp. It calls for the pulp from two batches of almond milk (my standard radio is 1 cup of almonds to 1 litre of water) — so feel free to half this recipe if you’re making just one batch. And the good news is that these balls are meant to be kept in the freezer — meaning they practically last forever! Hope you love them…
Ingredients:
For the filling:
1 ½ c. almond pulp
1/2 c. coconut oil
1 c. dates
1 ½ tsp salt
1 tbsp vanilla
2 c. coconut flakes
For the chocolate coating:
¾ c. coconut oil (melted)
¾ c. cocoa powder
4 tbsp maple syrup
1 tsp Himalayan salt
1 c. coconut flakes
Directions
- Combine almond pulp, coconut oil, dates, salt and vanilla in your food processor and blend until smooth. Transfer to a medium-sized bowl.
- Using a spatula, fold in two cups of coconut and mix until combined.
- Line a baking sheet with parchment paper and grab a small ice cream or cookie dough scooper. With this tool, scoop individual balls of this filling (they are your macaroons) and place them on the baking sheet. Once you’ve scooped all the dough, place them in the freezer to firm up.
- In a separate bowl, make your chocolate coating: combine melted coconut oil with cocoa powder, maple syrup (adjust to desired sweetness) and salt. Whisk together until silky smooth and let cool a bit.
- Place your remaining cup of coconut flakes onto a medium-sized plate.
- Once macaroons are very firm, remove them from the freezer. One by one, using a delicate pair of tongs, dip them into the chocolate (letting the excess drip off) and then drop them into the coconut, quickly coating all sides and the top before the chocolate hardens. Repeat these steps for all macaroons. For an extra-thick chocolate shell, double-dipping in your liquid chocolate is a must!
- Store in fridge or freezer – they will melt at room temperature.
Make sure to check back again for more vegan recipes and let me know what you would like to see more of in the comments below ….
xo
Erin Ireland
These sound amazing, but honestly, wtf is up with this insistence that Jillian is somehow even close to being a vegan? I seriously do not understand it. In a recent post about her pregnancy she says, “I have been eating some local grass-fed beef about once a week, SPCA approved eggs almost daily, and ocean wise salmon a few times a week. Lots of beans, quinoa, chia seeds, yogurt, nuts, shrimp, and tofu.” Eggs every day, beef once a week, salmon multiple times a week, yogurt? These are all great and delicious and healthy foods. But “veganish”? No. It’s great that Jillian has amazing healthy eating habits and uses her celebrity to promote healthy eating, and Erin, your recipes are delicious and incredible, but come on.
Hi Michelle, Thank you so much for your note. I am doing my best to lower my meat consumption. I am not calling myself vegan or vegetarian which is why I use the term “vegan-ish” and “vegetarian-ish”. I don’t quite understand what you have an issue with? Me using that term or my choice in eating less meat? XO
I very much appreciate Jillian’s openness and including all of us in her journey to find the proper nutrition for her body. I completely get vegan-ish as I have done both extremes and “ish” with my nutrition and find the “ish” to allow me to feel better and perform better athletically. Just my two cents.
thank you Katie!!
Just to be clear, Katie: you find that calling yourself “veganish” makes you feel and perform better? Or you find that eating a varied diet that includes meat, dairy, eggs etc (and therefore is not “vegan” in any way) makes you feel and perform better? I’m just curious as to whether it’s about how you describe your diet or what your diet actually IS that makes you feel better.
I completely support and love Jillian’s transparency and her journey finding a vegan diet. My natural path doctor actually advised me not to do anything cold turkey, so I completely understand the “ish” and admire Jillian for this. Jillian is a role model for me and she actually inspired me to try being ” veganish”.
So THANK YOU Jillian for being an inspiration and someone who uses a blog to positively impact the impact of others. Please keep the recipes, blogs, and pictures coming!! You are a true inspiration to many!!!
YUM!!!
These turned out delicious!! Thanks Erin and Jillian! Just in case anyone else runs into the same problem, my mixture was a little too dry at first, so I added some almond milk (about 1/4 cup) to soften it up a little! I also had to food process it in two batches since all together it was a little too much for my food processor to handle. Definitely going to be making these again though! 🙂
Just wanted to share that these are ridiculously delicious! Just made them after being hooked on making almond milk. Highly recommend.
Yummy! Will have to try. Not to sound like a stupid vegan but what is almond pulp, just grinding up some almonds a bit??
It’s the pulp you get after milking the almonds!
These are SOOO yummy! I am making them now for the 2nd time <3
Great recipe, Erin! I find the salt to be a bit too much, even for this salt fan. Next time I’ll reduce it to 1/2tsp for filling and just a sprinkle in the chocolate coating. Otherwise, a total keeper!