Here comes another recipe that uses leftover almond pulp. When you make almond milk as often as I do, you become very creative in your kitchen. Nothing should ever go to waste!
- 2 cups Medjool dates, soaked in water overnight
- 2 cups dried sour cherries, soaked in water overnight
- 3 cups leftover almond pulp (add more if needed)
- 1/2 cup Brazil nuts
- 1/3 cup sunflower seeds
- 1/3 cup flax seeds
- 1 tsp pink Himalaya salt
- 2 Tbsp powdered chia seeds ( I used Mila by Genesis Pure)
- 2 Tbsp powdered supergreens (I used Greens by Genesis Pure)
- 2 Tbsp açai powder
- 1 cup raw cacao powder
- 1 cup virgin coconut oil, melted in warm water bath
- 1/2 cup raw coconut flakes
- 1/2 tsp powdered cloves
- zest of one organic orange
- Chop Brazil nuts in a food processor into a coarse meal. Transfer to a bowl. Add flax seeds and sunflower seeds. Mix well and set aside.
- Place all the remaining ingredients in a food processor and blend into a dough. Add chopped Brazil nuts and seeds. Mix well. Allow the dough to rest for at least 30 minutes.
- Roll out the dough and cut it into small rectangles about 1/3 inch thick. Dehydrate in a dehydrator at 105°F for 10-12 hours.
- Store dehydrated bars in a fridge in an air-tight container. Enjoy for breakfast, as a snack or whenever you travel.
Tip: If you are making juices at home you can use the fruit or vegetable leftover pulp in this recipe. Simply adjust the amounts of ingredients when mixing the dough. The leftover pulp is rich in fiber and many nutrients.
In radiant health - passionately raw - Dominique