Full of protein, fiber, and healthy fats, these almond pulp recipes are an ideal way to prevent food waste.
They’re nutty, nutritious, and super straightforward.
Also known as almond paste or almond milk paste, almond pulp is the byproduct of making almond milk at home.
It typically needs to be dried (layer the pulp on a baking tray and bake at 180°F/80°C for a couple of hours), then blend until it looks like flour.
Once you have that, you can use it to make all kinds of tasty treats.
From chocolatey cookies to savory crackers and even hearty dips, these almond pulp recipes are easy, versatile, and scrumptious.
What to Do with Almond Pulp (Tips + Recipes)
Looking for a gluten-free, vegan, and dairy-free treat that’s sweet and chocolatey?
Although it might seem like a dream, these almond pulp chocolate chip bars are sure to hit the spot!
Made with wholesome ingredients, the base of the recipe features almond pulp, whole rolled oats, and cinnamon for a hint of spice.
That’s studded with dairy-free chocolate chips for the chocolatey bliss you’ve been craving.
The recipe calls for flax eggs with maple syrup. But I like to swap that out for ripe bananas!
Baked to soft and chewy perfection, it’s the ultimate sweet treat.
These bars are sweet, chewy, and chock-full of healthy fats, protein, and fiber. They’re so delicious, you’ll want to eat them for breakfast and dessert!
This recipe is the answer when you’re craving a brownie but don’t feel like baking.
Brownie bliss balls call for just seven ingredients and boast a divine fudgy, chocolatey flavor.
They’re like little chocolate bombs begging to be devoured.
The secret to this recipe is (no shock) almond pulp. It makes the mixture thick and moist and brings nutty vanilla goodness to every bite.
Plus, these babies get plenty of wholesome sweetness from the pitted dates.
The best part? These couldn’t be easier to make.
Just mix all the ingredients, roll them up, and have a sweet treat in minutes!
Do you ever find yourself staring at a box of crackers wishing they had more flavor? I know I do.
That’s why I’m obsessed with these almond pulp crackers! They’re crispy, flavorful, and just as perfect for fruit dips as savory dips.
What’s not to love about that?
The rich, savory flavor comes from the mix of fresh herbs tossed in the batter. But there’s still a nice hit of nuttiness you’ll love.
You’ll never go back to store-bought crackers once you taste these.
Give this recipe a whirl if you’re in the mood for Reese’s.
These little bites combine creamy peanut butter and dark chocolate chips with almond pulp.
It’s a deliciously rich and creamy combo balanced by the subtle vanilla notes of almond pulp.
The texture is just like a cake pop, so they’re sweet and moist. And you can always cover these in chocolate to make slightly healthier cake pops if you like.
No matter the weather, cookies always brighten my day. And these almond pulp cookies are one of my go-to cookie recipes!
Buttery, nutty, and slightly salty, these treats embody everything I love about cookies.
Plus, they pack in wholesome ingredients like chia seeds, maple syrup, and coconut.
Studded with dark chocolate chips, you still get that classic cookie experience.
Whether you’re vegan or not, I promise you’ll make these cookies again and again!
Have you ever tried making almond milk at home? If so, you probably hate how much pulp goes to waste.
So, why not make this no-waste nut pulp granola recipe?
The nut pulps transform into crisp, grain-free granola with a touch of cinnamon spice.
Enjoy it plain, or add it to your favorite foods like yogurt or smoothies.
Not only are you reducing food waste, but you’re also making a healthy treat. I love a win-win scenario!
Made with almond pulp, peanut butter, and sugar, this treat is simple baking at its best.
The almond pulp brings subtle vanilla flavors that blend with the decadent peanut butter flawlessly.
These cookies come out of the oven with a perfect golden brown color and satisfying chew.
And did I mention they’re a breeze to make? It’s true! They’ll be on the table in under 20 minutes!
These cookies are so good, you won’t believe they’re vegan.
This recipe is the perfect marriage between creamy bananas and coarse almond pulp.
They come together with maple syrup to create one scrummy crunchy and chewy cookie.
With every bite, they remind you that eating healthy is so worth it!
Are you in the mood for some Mediterranean flavors? Then, hummus is probably the first thing you have in mind!
This recipe calls for leftover almond pulp to replace traditional chickpeas. It makes for a creamy, nutty dip with hints of spice and zest.
The ingredients are tossed in a blender and blitzed until soft and silky.
This is ideal for dipping or as a sandwich spread. Better yet, it’s ready in minutes!
If you’re vegan or allergic to dairy, it’s hard to find a good cheese substitute.
That said, even if you don’t fall into those categories, this dairy-free milk and cheese is worth a try!
With this recipe, you’ll make two dairy-free treats using only almonds.
First, soak and blend the nuts with water to make milk. Next, you’ll need to squeeze the pulp to get every last drop.
Then, you have the pulp needed to make vegan cheese. Just add some nutritional yeast and spices, and you’re good to go.
Once you start making milk and cheese at home, you’ll never go back to the store-bought stuff!
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