|Almost-Raw Almond Snowballs|
By osmosis, I inherited that frugal mindset. Case in point, last week, when I made almond milk and was left with a mass of strained almond pulp. I could have tossed it, but I decided to use it to make Almost-Raw Snowballs – not that we need more snow. But there's something defiantly empowering about eating a snowball. It's like giving this brutal winter the finger.
Two-for-the-price-of-one! I hope you enjoy these easy vegan recipes.
|Homemade Almond Milk – so easy!|
- 3 cups filtered water
- 1 cup raw almonds, soaked for at least 3 hours or overnight
- 1 tsp vanilla
- Sweetener of your choice, to taste [eg, agave nectar, maple syrup, stevia] Optional
Whiz everything in a blender, preferably a high-speed blender like a Vitamix. Strain. Use reserved pulp in snowball recipe, or set out to dry and use as almond meal in baking.
|I used a muffin tin to keep my Almost Raw Almond Snowballs neat.|
Almost-Raw Almond Snowballs
- About 1 cup soaked almond meal, leftover from almond milk recipe
- 2 T of Raw Cacao Powder or cocoa powder
- 1/4 tsp cinnamon
- 1 T coconut oil
- 3 T Organic Raw Agave Nectar or or maple syrup
- Pinch sea salt
- 2 T brown rice flour
- About 1/2 cup unsweetened flaked coconut
Using your hands, mix everything except coconut flakes in a large bowl. Spread coconut flakes on a dish.
Roll mixture into balls – about 3/4-1 inch in diameter. Mixture should be somewhat firm – so you may need to add extra brown rice flour .Roll in coconut and place on a cookie sheet. If you want to get fancy, place them in mini muffin liners. [I'm a sucker for cute liners – not frugal!] Refrigerate for a few hours until firm,