Homemade Almond Milk & Almond Coconut Truffles

I must say- without a doubt homemade almond milk is one thing that tastes far superior to it’s Trader Joe’s counterpart.  Yes, it’s pricier, but it’s a cinch and the leftover almond pulp has many rewarding options of it’s own.  They’re great for raw spreads or sauces, and is an absolute treat as a dessert!

Almond Milk

1 cup almonds, soaked overnight

2 tbsp honey

1 tsp vanilla

4 cups filtered water

  • Drain almonds
  • Put all ingredients in a blender, and mix well
  • Pour contents from blender over a large bowl, into a nutbag or tight cheesecloth. Squeeze all the milk from the bag, until pulp is well dried out

Almond Coconut Truffles

Pulp from almonds

1/2 cup honey

1/4 cup raw carob power or raw cacao

1 tsp vanilla

1 tsp cinnamon

1/2 cup shredded coconut

  • Mix all ingredients together except for the coconut and roll into about 12,  1-2 inch balls
  • Roll balls in shredded coconut and enjoy!

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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