Almond Milk Pulp Chocolate-Coconut Balls, Vegan + Gluten-Free

Let’s talk about getting hangry for a minute.

If you aren’t familiar with the word, hangry is when you get hungry + angry. I’ve always been the kind of person who needs a snack between meals, which makes me especially prone to hanger if snack time is missed. Over the years I’ve learned that the best way to avoid hanger is to always keep snacks on hand.

Today’s recipe kills two birds with one stone because not only does it make the perfect hanger-preventing snack, but it uses leftover almond milk pulp (!!!). A couple of weeks ago I shared my woes about feeling wasteful when I make almond milk because I never know what to do with the pulp. I was able to resolve my worries with a batch of Almond Milk Pulp Chocolate Chunk Cookies, but I usually make 1-2 batches of almond milk per week so I’ve been dreaming up other ways to use the pulp because that is way too many cookies, even for me.

These Vegan + Gluten-Free Almond Milk Pulp Chocolate-Coconut Balls were solution #2 to the pulp problem! The almond pulp is combined with coconut and dates to make energy balls (like these!) but with cacao nibs on the inside and chocolate and coconut butter on the outside, they taste more like a cookies than a “healthy snack.”

I’ve LOVED having these little babies in the fridge as a hanger-fighting treat, and the batch definitely disappeared a little too quickly. I usually start to crave something sweet around 3pm when my energy starts to dip, and these balls totally satisfy that craving (even though they’re only sweetened with dates and maple syrup!), plus they provide a protein and healthy fat boost to help me power through the afternoon.

So now that I’ve got energy balls and cookies on my leftover almond milk pulp roster, I need to come up with a savory dish to use the pulp in! Maybe bread or crackers? Let me know if you have any ideas for me in the comments!