Chocolate Peanut Butter Almond Milk
I love making homemade nut milk. It doesn’t last too long in my house, but nonetheless, I love making it. It’s so fresh and delicious. I love how you can customize the flavors, the sweetness, and make it your own. Up until this week I always just discarded the leftover pulp. Then I decided to do something fun…
I’ve been seeing on the interwebs all types of things made from leftover pulp: granola, cookies, bars, and balls, to name a few! I love the idea of using all parts of the nut so that’s what we’re doing today. So this is a DOUBLE WHAMMY post, two recipes for one.
First we’re making the best darn almond milk you ever did have. It’s so fresh and decadent. I love love love the chocolate peanut butter flavor. I wish I could make this by the gallons, it is THAT good. Then, we’re making really yummy chocolate bliss balls made from the leftover pulp. They taste like little brownie bites and my kids were OBSESSED.
I’d love to hear how you guys use the leftover pulp from your nut milks. Let me know in the comments!
I always used cheese cloths to make my nut milks in the past and always kinda dreaded it because it was super messy and all over the place. I got the nut milk bags and really love how contained and easy they were! Plus they’re machine washable so you can throw them in your laundry and use them over and over. If you’re up for it, use my coupon code “lindsay10” for some money off!Print
- 2 cups raw almonds, soaked overnight
- 4 cups filtered water
- 2 tablespoons cocoa powder
- 4 tablespoons peanut butter powder
- 2 tablespoons agave nectar
- pinch of sea salt
- Soak your almond overnight.
- Drain and rinse them, then put them in your blender along with the water, cocoa powder, peanut butter powder, agave nectar, and sea salt.
- Blend until completely combined.
- Pour the milk into a nut milk bag or a cheese cloth.
- Squeeze the liquid into a bowl, leaving the pulp behind in the bag.
- Transfer the liquid to a container and store in the fridge.
- Best served chilled.
Serving (2/3 cup): Calories 237; Fat 17.1g (Sat 1.3g); Protein 10.4g; Carb 16.4g (net carb 10.2g); Fiber 6.2g; Sodium 104mg
- Leftover pulp from 2 cups almonds turned into almond milk.
- 1 tablespoon cocoa powder
- 1 scoop collagen peptides
- 1/4 cup natural almond butter
- 4 tablespoons agave nectar
- Preheat oven to 350F.
- Crumble the leftover pulp onto a lined baking sheet.
- Bake in the oven for 20 minutes.
- Turn the oven off and allow them to sit in the oven and dry out until you’re ready to use them.
- Place the dried out pulp in your food processor along with the cocoa and collagen.
- Process until combined.
- Add the almond butter and agave nectar.
- Process again until a big ball forms.
- Roll the batter into balls. This is easiest if you have damp hands.
- Store in the fridge and enjoy!!
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