Homemade Nut Milk & Chocolate Dipped Almond Pulp Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 13
  • Cookies
  • 1 cup wet almond pulp, the amount leftover from making 1 batch of nut milk*
  • 1 cup shredded coconut
  • ½ cup buckwheat made into flour
  • ½ cup flax seeds made into flour
  • 1 cup soft dates
  • 1 cup fresh cherry
  • 2- 3 tbsp beetroot juice
  • 3 tbsp coconut oil
  • Chocolate coating:
  • ¼ cup cacao butter, melted
  • 2 tbsp coconut oil, melted
  • 1 tsp beetroot powder, optional
  1. Combine dates, cherries, beetroot juice in a food processor and process for 1 minute or until the mixture starts to come together. Add the remaining ingredients and process until a sticky dough is formed.
  2. Remove from food processor and roll flat with a rolling pin. Then use cookie cutters to make the shapes.
  3. Place cookies on a dehydrator sheet and dehydrate at 115°F for approximately 4 hours. Flip and remove dehydrator sheet. Continue to dehydrate for about 4 hours or until desired dryness archived.
  4. Dip each cooled cookie into melted chocolate (you can use any leftover melted chocolate here!) and place on parchment paper until chocolate is set.
  5. Transfer to an airtight container and store in the fridge.
*You can use the wet pulp immediately after making a batch of almond milk, or you can store it in the fridge for up to 3 days. I’ve even tried using frozen almond pulp. It work well too, as long as it’s thawed completely before use.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/06/22/homemade-nut-milk-chocolate-dipped-almond-pulp-cookies/