Courtesy Of: Yoga Journal and Sugar Ridge Retreat Center
A tasty treat which makes the most of almond pulp leftover from making your own Almond Milk
Ingredients
¾cupalmond pulp
⅓cupMedjool dates- pitted (see note)
¼teaspoonsea salt
⅛teaspoonalmond or vanilla extract
3tablespoonscoconut oil
⅓cupshredded 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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