Almond Pulp Macaroons

There is no reason to throw away the pulp when making your almond mylk. One of the benefits of making your own almond mylk is then being able to use the left over pulp for another dish, either by drying out and making almond flour or in this case directly from the nut bag.

1 cup almond pulp
6 dates, pitted
2 tablespoons melted coconut oil
½ cup shredded coconut
¼ teaspoon Celtic sea salt
¼ teaspoon vanilla extract

Preheat oven to 180 degrees.
pulp and dates in high speed blender until smooth.
Pulse in the remainder of the ingredients.
Using a tablespoon, place mixture onto tray lined with baking paper and shape into macaroons.
Bake for approximately 30 minutes until golden brown.
Best to allow macaroons to cool prior to serving.
Can be stored in air-tight container for 1 week.

Makes 16-20 macaroons


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.

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