Almond Pulp Brownie Bliss Balls

Recipe from MinimalistBaker

Makes 36 (1-inch) balls (You can make the balls as big or as small as you like.)

Husband-Tested in Alice’s Kitchen

Because I’ve been making Homemade Almond Milk at least once a week, I’ve had to find ways to use the leftover almond pulp.  Almond pulp can be used right away to make vegan “cheese”, cookies, crackers, cereal, Cinnamon Peanut Butter Almond Pulp Crackers, added to smoothies and morning oatmeal.  It can also be frozen and used at a more convenient time.  If you don't have almond pulp, you can still make terrific Energy Balls.

1 cup raw walnuts (Cashews, almonds or sunflower seeds might work great, but I haven’t tested them.)

½ cup packed pitted dates (medjool is best/measure after pitting/soak in hot water if they seem a bit dry)

2/3 cup almond pulp (or substitute almond meal)

1/3 cup unsweetened cocoa powder

3 Tablespoons hemp seeds

¼ teaspoon sea salt

3 Tablespoons creamy almond butter (or other nut or seed butter)

For rolling: shredded coconut; unsweetened cocoa powder; hemp seeds

Add walnuts to a food processor and pulse into a meal.  Then add the dates, almond pulp, cocoa powder, hemp seeds, sea salt and almond butter.  Mix/pulse to combine.  The result should be a moist, dough-like mixture (similar to pie dough.) If too wet, add a bit more cocoa powder or hemp seeds.  Chill for 10 minutes.  Scoop out using a 1-inch diameter scoop and carefully form into balls.  (This will be easier if your hands are wet.) You should be able to get 36 (1-inch balls.) Roll the balls in some hemp seeds or unsweetened cocoa powder or shredded coconut, if desired.  Keep refrigerated for up to a week in a well-sealed container or freeze for up to a month.

Nutritional Information: (1 of 36 (1-inch diameter) balls) 54 calories; 4.1 g fat (0.4 g sat. fat); 0.9 mg sodium; 81.7 mg potassium; 3.73 g carbohydrates; 0.9 g fiber; 2.1 g sugars; 1.6 g protein