These are a light, not-too-sweet, refreshing, nourishing snack for anytime. Nothing extra, just pure, simple, wholesome ingredients coming together quickly in the most delicious way. This recipe is a great way to use up leftover almond pulp after making nut milk – either make this recipe at the same time or freeze your pulp for later. This recipe is full of fiber, healthy fats, has an uplifting flavor profile, and the almond pulp lends a unique texture that’s worth experiencing. Enjoy!
Recipe adapted from the recipe in The New Ayurvedic Kitchen by Divya Alter
- 1/2 cup raw (or lightly toasted) sesame seeds
- 2/3 cup almond pulp from your almond milk! (or almond flour)
- 3/4 teaspoon fresh ground cardamom seed
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/4 cup maple syrup
- 1 tablespoon melted coconut oil
- Pinch sea salt
- Grind all the ingredients into a rough dough in your food processor. It will be a little clumpy but should mostly hold its shape.
- Form into balls with a spoon or by hand, and coat in more sesame seeds if you like. Leave in the fridge to set for at least an hour. Enjoy!