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Raw Vegan Nut Milk Pulp Macaroons

I really don’t like to be wasteful in the kitchen. When I make juice I’m always looking for creative ways to use the pulp and the same goes for nut milk. Last week I shared my recipe for Homemade Vegan Brazil Nut Milk and today I’m going to share one very delicious way to use the leftover pulp- Raw Vegan Nut Milk Pulp Macaroons! Pulp from any kind of nut milk (almond, cashew, etc.) will work in this recipe and it’s so simple to make, all you do is mix everything together and freeze it! I added a little chocolate icing on top but you can also simply mix in a handful of cacao nibs or chocolate chips instead. 

Vegan+ Gluten-Free Nut Milk Macaroons
Prep time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 6
  • ¼ cup nut milk pulp (all liquid pressed out)
  • ¼ cup shredded coconut
  • 1 tbs agave
  • 1 tbs coconut oil
  • 1 tsp vanilla extract
  • dash of salt
  • For the chocolate coating- 1 tbs coconut butter, 2 tsp cocoa powder and 1 tsp agave
  1. In a medium bowl, stir all ingredients together.
  2. Use your hands to roll batter into balls about ¾"- 1" thick.
  3. Place balls on plate and let harden in freezer for at least 30 minutes.
  4. Stir all chocolate coating ingredients together in a small bowl or cup. Remove macaroon from freezer, and use a spoon to drizzle chocolate coating on top.
  5. Return to freezer for 5 minutes to allow chocolate to harden. Enjoy right away or store in freezer.

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