Snickerdoodle Almond Pulp Bites (Paleo, GF, Vegan)


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!


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.


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.


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.


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!


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.



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