Tag Archives: dates

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.

 

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Figgy Pudding (Paleo, Gluten Free) + Food Allergy Freedom

Paleo and gluten free Figgy Pudding – The holiday classic that inspired a Christmas ballad gets a healthy makeover!

This Figgy Pudding is a delicious and decadent dessert from the book Nourishing Holiday by Jaclyn Harwell of The Family That Heals Together and I’m so excited to share the recipe with you! But before I do, I want to share an amazing resource for those of you looking for allergen-free holiday recipes for yourself or your family members.

I remember back when I first learned about my gluten and dairy sensitivity. Holidays were extremely stressful for me because I knew that I couldn’t eat most things on the menu if I was going to a dinner hosted by a friend or a family member. I didn’t want to be rude to the host and tell them I couldn’t eat the dishes that they worked so hard to prepare. And when I was REALLY new to the gluten and dairy free lifestyle, even hosting holiday dinners myself was a daunting task because I didn’t know how to cook delicious meals without using the most common ingredients in recipes that I’ve been making for years.

Which is why when I came across this amazing bundle of 9 holiday eCookbooks for restricted diets called Food Allergy Freedom Collection, I couldn’t wait to share with you! I so wish I had something like this when I first started out.

This bundle consists of 280 mouthwatering, allergy-friendly holiday recipes. Whether you need to avoid:

  • Gluten
  • Dairy
  • Eggs
  • Nuts
  • Grains
  • Refined Sugar
  • OR you eat paleo, GAPS, vegan, or even AIP…

you’ll find something you can make during the holidays, and your guests won’t even know that they are a healthy alternative!

Some of recipes include: fresh-baked bread without grains, candy without corn syrup, fluffy and moist cakes, and classic recipes like pumpkin pie, turkey gravy, and even dinner rolls. The bundle also consists of a 4-week meal plan, including desserts and snacks, free of all the common allergens.

And my FAVORITE part of this bundle is that YOU GET TO PICK YOUR OWN PRICE. For REAL, though… All the books are worth over $110, but just for today and tomorrow (11/13-11/14 at 11:59pm Eastern Time) you can get everything on a pay-what-you-want basis.

And if you do choose to pay $20 or more, you’ll also get a BONUS ECOURSE of tips for cooking around major food allergens, so you can recreate your favorite family recipes to make them allergy-friendly (worth $40 by itself!). This is such a great deal, so I really hope you take advantage!

Remember – this deal only lasts 2 days so go get it today!

And finally, I want to share this Figgy Pudding recipe, which is one of the 280 holiday recipes from the Food Allergy Freedom Collection. Hope you enjoy this beautiful yummy dessert as much as I did!

figgy pudding

Figgy Pudding

Course: Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Jaclyn Harwell

The holiday classic that inspired a Christmas ballad gets a healthy makeover!

Print

Ingredients

  • 1 ½ cups water
  • 1 cup coarsely chopped fresh figs plus extra for garnishing
  • 1 cup pitted dried dates
  • ½ cup honey
  • ½ cup raisins
  • 3 eggs
  • ¼ cup coconut flour
  • ¼ cup butter Replace with ghee for casein-free option.
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350°.
  2. Grease four one-cup ramekins.
  3. Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
  4. Turn heat down and simmer 10-15 minutes.
  5. Pour mixture into the container of a high-powered blender, add baking soda, and blend on high until smooth.

  6. Return mixture to saucepan and add butter, eggs, vanilla, and cinnamon and whisk until combined.

  7. Add coconut flour and whisk until smooth.
  8. Fold in raisins.
  9. Pour the batter evenly into prepared ramekins, filling each just over halfway.
  10. Bake for 35-40 minutes.
  11. Top with sliced figs and serve warm.