Snickerdoodle Almond Pulp Bites (Paleo, GF, Vegan)

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Thank goodness it is FINALLY Friday! Am I right? Or am I right?

I am so glad the weekend is finally here and I am so glad the weather finally feels like Fall. I haven’t seen Barrett all week so I am looking forward to him being here this weekend. We have a few things planned like a trip to the local orchard and a nice dinner Saturday night. Tonight, I am making my family paleo chili and cornbread so I am also excited about that!

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Like I said, thank goodness it’s finally Friday.

So, what the heck are “Snickerdoodle Almond Pulp Bites?”

Well, I finally used up some of the almond pulp I had from my first bath of almond milk. In my first batch, I used a little maple syrup so I knew I had to recreate something sweet out of the leftover pulp. I threw together some things in the blender and voila —

Snickerdoodle Almond Pulp Bites were born.

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This recipe contains natural sugars like maple syrup and coconut sugar and it is also packed with healthy fats like almonds and cashews. Just eating 1 or 2 of these little bites should help keep you full between meals or help out that sweet tooth late at night. Oh, and I also added some cacao nibs for a little crunch.

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One thing you should know about this recipe: they taste best frozen! After you throw all the ingredients into a food processor, freeze the bites you formed and whenever you want one or two, take them out and let the de-thaw a minute.

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This recipe makes about 38 – 40 bites. 38 if you eat some batter along the way…40 if you don’t. 😉

First things first…make my homemade almond milk recipe (HERE) and use the leftover pulp!

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Snickerdoodle Almond Pulp Bites (Paleo, GF, Vegan)

  • leftover almond pulp from 1 C soaked almonds (about 2 cups of pulp)
  • 2 C halved cashew pieces, salted
  • 4 T maple syrup
  • 1/4 C coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 – 2 tsp cinnamon
  • 3 T water
  • 1/2 C cacao nibs (or mini chocolate chips!)

Combine almond pulp – cinnamon ingredients. Pulse in the food processor until all ingredients are fine and crumbly. Add in 1 T of water at a time. Pulse after each T. After 3 T, if the dough is still crumbly add 1 more tablespoon at a time. Add in cacao nibs (or chocolate chips). Pulse until cacao nibs are well combined. Use a tablespoon or small  cookie dough scooper to form 40 bites on a cookie sheet. Place into the freezer overnight. The next morning, transfer bites to a Tupperware container and place back in the freezer.

ENJOY ❤

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