Almond Pulp Date Macaroons
Waste nothing, or as a little as possible. If you routinely make almond milk, you’ll want to find ways to use the left-over almond pulp. One of the things to do is make this almond body scrub, but another is to make Almond Pulp Macaroons. These gluten-free and vegan treats are a guest favorite at the Sugar Ridge Retreat Center, a yoga retreat in Ontario, Canada — they adapted this recipe from the Yoga Journal.
Servings: 12 Servings
Calories: 57kcal
A tasty treat which makes the most of almond pulp leftover from making your own Almond Milk
Ingredients
- 3/4 cup almond pulp
- 1/3 cup Medjool dates - pitted (see note)
- 1/4 teaspoon sea salt
- 1/8 teaspoon almond or vanilla extract
- 3 tablespoons coconut oil
- 1/3 cup shredded coconut - unsweetened
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Combine dates, almond pulp, sea salt, and almond or vanilla extract in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Add shredded coconut and coconut oil and pulse until thoroughly mixed.
- Scoop 1 tablespoon portions (12 total) of the batter, roll into balls between your palms and place on the parchment-lined baking sheet.
- Bake until golden, 25-30 minutes. Cool for at least 30 minutes before serving.
Video
Spa Index Kitchen Notes
We prefer "blonde" dates like Baari, for a lighter, warmer flavor and color. If you love chocolate you can add a few tablespoons of cocoa into the mix before baking or drizzle melted chocolate over the finished macaroons.
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Nutrition
Serving: 1 Serving | Calories: 57 kcal (3%) | Carbohydrates: 6 g (2%) | Protein: 0.22 g | Fat: 4 g (6%) | Sodium: 49 mg (2%) | Potassium: 58 mg (2%) | Fiber: 0.7 g (3%) | Vitamin A: 11 IU | Calcium: 5 mg (1%) | Iron: 0.12 mg (1%)
SUGAR RIDGE RETREAT CENTER, ONTARIO, CANADA