Tag Archives: almonds

Vegan and Paleo Chocolate Nut Pulp Bites

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

Paleo Chocolate Nut Pulp Bites

Recently, I ended up making a large amount of cashew and almond milk as part of recipe testing I was doing. The process, which I’m sure most of you are familiar with, involves blending together nuts with water, then filtering the whole thing through a cheesecloth or a nut milk bag. What you are left with is creamy and delicious nut milk to use however you please, but you are also left with a ton of nut pulp that’s been filtered out through the process.

I used to throw out this nut pulp, or I’ve heard of others putting it in smoothies to add a dose of healthy fat and protein. However, I’m not much of a smoothie drinker (I prefer to chew my food), but really hate the idea of throwing anything out especially when it comes to nuts because they are NOT cheap. So in order save the pulp and put it to good (and SUPER YUMMY) use, I ended up making these Vegan and Paleo Chocolate Nut Pulp Bites.

Paleo Chocolate Nut Pulp Bites

These delicious and chocolate-y balls are so easy to make. All the work you do is in blending everything together and shaping them into round bites with your hands. But the result is so chewy and decadent that you’ll think you are eating a fancy dessert.

I’ve been enjoying one of these when I’m craving something sweet after my meals, or in the afternoons when I feel like snacking occasionally. I love that these are just sweetened with dates, making it a relatively healthy treat. Next time you aren’t sure what to do with leftover nut pulp, don’t throw it out! Make these tasty Vegan and Paleo Chocolate Nut Pulp Bites instead and you’ll thank me after when you get to taste one of these delicious babies.

Paleo Chocolate Nut Pulp BitesPaleo Chocolate Nut Pulp Bites

Vegan and Paleo Chocolate Nut Pulp Bites

Course: Dessert, Snack
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 18 -20 bites
Author: Jean Choi

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

Print

Ingredients

  • 2 cups of nut pulp I used a combination of almonds and cashews
  • 1/3 cup chopped pitted medjool dates
  • 1/3 cup cacao powder
  • 1/4 cup coconut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional, for coating: cacao powder, shredded coconut, or more nut pulp

Instructions

  1. Combine all ingredients, except the coating, in a food processor or blender and pulse until doughy.
  2. Use a spatula to mix everything together.
  3. Use your hands to shape the dough into 1-1 1/2 inch balls.
  4. To add coating, roll each ball in the coating of your choice.
  5. Store in the refrigerator for up to a week.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Roasted Brussels Sprouts Salad

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you’ll want for every holiday dinner!

Paleo Roasted Brussels Sprouts Salad

Salads are an all-year-round favorite meal for me. During the summer, it’s all about raw and cold veggies, and in the colder months, I love to throw together anything warm, comforting, and roasted. This Paleo Roasted Brussels Sprouts Salad is the best of both worlds because you can eat it cold or warm and it’s delicious either way.

I actually ate a similar salad to this at a local seafood restaurant in Long Beach, and I loved it so much that I was determined to recreate it at home. I’m excited that it actually turned out better than the restaurant version, probably because it’s lower in sugar, uses fresher ingredients, and most importantly, made with high quality oils that are hard to come by when you dine out.

Paleo Roasted Brussels Sprouts SaladI don’t usually like fruits in my salads but these dried cranberries complement the slightly bitter brussels sprouts so well and really brighten up this dish, both in appearance and in flavor. Roasting the brussels sprouts gives the salad a much deeper and smokier flavor than marinating them raw, which is how I’ve seen other brussels sprouts salads get made.

I really enjoyed this Paleo Roasted Brussels Sprouts Salad right after making it when it was warm, but the leftovers were also really delicious as the flavors melded together even more in the fridge. I suggest you make a double batch because you’ll want to eat it again and again. I plan to cook it many times this winter because it also make a great holiday side dish!

Paleo Roasted Brussels Sprouts SaladPaleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Course: Salad
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jean Choi

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you'll want for every holiday dinner!

Print

Ingredients

  • 1 lb brussels sprouts ends trimmed
  • 1 tbsp coconut oil
  • 1/4 cup sliced almonds
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries
  • 2 stalks green onions chopped
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1/2 tsp maple syrup Omit for Whole30 or RESTART
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.

  2. Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.

  3. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. 

  4. Remove from the oven and transfer to a separate plate to keep from browning further.

  5. Raise the oven temperature to 400 degrees F.

  6. Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.

  7. Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.

  8. While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.

  9. Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.

  10. Season with more salt and pepper, if needed.

  11. Serve warm or cold.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Spiced Maple Rosemary Paleo Mixed Nuts

These gluten free, vegan Spiced Maple Rosemary Paleo Mixed Nuts are sweet, spicy, and a delicious and healthy snack all year round!

Spiced Maple Rosemary Paleo Mixed Nuts

Hope everyone had a wonderful holiday! I really enjoyed mine staycation-ing and traveling to rest and relax in Sonoma County for a few days. It’s been a busy but fun week with my family here to celebrate Christmas, and that usually means I spend a lot of time in the kitchen cooking and baking meals for them. I don’t mind, but it can be a lot of work and time, so I usually turn to easy recipes that require minimal effort. So when they requested a salty snack to go with their adult beverages, I whipped up this addictive recipe in a flash with whatever I had in the kitchen.

I’m not a huge fan of rosemary because it can taste a bit medicine-y if used too much in a dish, but the flavor complemented really well with the maple syrup and cayenne pepper. If you don’t mind the taste, I suggest you use more. Just a sprinkle of the herb was plenty enough for me. You won’t be able to stop on a few bites of this salty, spicy, sweet goodness. We gobbled this up within a few hours.

Spiced Maple Rosemary Paleo Mixed Nuts

What’s everyone up to for the New Year? I’m honestly not into big celebrations on New Year’s eve and usually end up partying it up in my sweatpants on my couch (which is like, the best kind of partying). But who knows. Last minute plans can change and maybe I’ll force myself into something sparkly… probably not.

OOO, and I’m getting ready for some big changes in the New Year with the website, so stay tuned for some new and exciting news coming up!

Have a Happy New Year, all, and see in you in 2016!! Spiced Maple Rosemary Paleo Mixed NutsSpiced Maple Rosemary Paleo Mixed Nuts

Spiced Maple Rosemary Paleo Mixed Nuts

Spiced Maple Rosemary Paleo Mixed Nuts

Course: Snack
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Jean Choi

These gluten free, vegan Spiced Maple Rosemary Paleo Mixed Nuts are sweet, spicy, and a delicious and healthy snack all year round!

Print

Ingredients

  • 1/2 lb raw cashews
  • 1/2 lb raw walnuts
  • 1/2 lb raw almonds
  • 2 tbsp coconut oil melted
  • 3 tbsp maple syrup
  • 2 tbsp rosemary chopped, plus more to taste
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt plus more to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together cashews, walnuts, almonds, and melted coconut oil.

  3. Add the rest of the ingredients and mix well.
  4. Pour out the nuts onto a baking sheet and spread out evenly.
  5. Bake for 15-18 minutes until the nuts are golden and crisp.
  6. If needed, sprinkle with more salt and fresh rosemary while still warm.
  7. Cool for 15 minutes, then stir to break up the pieces. Enjoy!