Soaring-Chi™

Almond milk doesn't last long around here so we have plenty of leftover almond pulp to use up.  Here is a raw cookie recipe I threw together today.  Everyone seems to like it. I dried the pulp by spreading it out on a parchment lined tray and dehydrating it at 110 degrees until dry. If you don't have a dehydrator, you can do the same thing in an oven by spreading the pulp out on a cookie sheet with the oven light on.  It only took a couple of hours and then I left it overnight without the dehydrator on.

Raw Almond Cookies
1 3/4 c. leftover almond pulp
8-15 pitted diced dates (if you use medjool dates it will take less since they are bigger and sweeter)
1 tablespoon pure vanilla extract
1 or 2 pinches of Utah Red or Himalayan salt
3-4 tablespoons raw almond butter
Place in a food processor and mix to form dough.  If you do not have a FP, you can use a blender. You will have to stop the blender every now and then to move around the mixture that forms around the blades. A chop stick is a handy kitchen tool for going around the edges of the blades when the blender is off.  When mixed enough, transfer to a bowl and mix again if necessary.  Roll into balls and flatten.  You can eat them as is or you can dehydrate them overnight at 110 degrees.  They don't last long enough to dehydrate around here!  You can vary the recipe any way that you like according to preference.  Instead of flattening them, you could roll them in chopped nuts, coconut or cacoa.  You could dip them in chocolate.  You can do all kinds of things.