Ok these dough balls don’t need much in the way of introduction. You make these, you get to eat chocolate and cookie dough (veganized and healthified). And that’s all I have to say about that.
After making almond milk in your juicer, use the leftover almond pulp to make these dough balls. I use an Omega 8004 juicer and run the almonds through the juicer only once – the consistency and level of moisture in the pulp may vary by juicer. The pulp should be just moist enough that you can pinch it with your fingers and it will stick together. If your pulp is not this moist, try adding a bit of almond milk and/or canola oil. This recipe calls for 2 cups almond pulp, packed. The following almond milk recipe should yield 2 cups pulp:
- 3 cups water
- 1.5 cups almonds
- Dash vanilla extract
- Dash agave
1. Combine water and almonds and let almonds soak in the frig overnight.
2. Use a ladle to spoon almonds, along with some liquid into juicer.
3. Use strainer to filter milk, removing any goop that may have gotten into the milk.
4. Add dash of vanilla and agave to taste.
4. Makes 1.5 cups almond milk. You can store it in frig, but milk will separate as it sits so just give it a quick stir before you drink it.
Chocolate Covered Chocolate Chip Nut Butter Dough Balls
For dough balls:
- 2 cups almond pulp, packed
- 1/4 cup agave
- 1/2 t vanilla extract
- 1/8 t salt
- 1/4 cup peanut butter
- 1/4 cup vegan dark chocolate chips
For chocolate sauce – recipe adapted from Oh She Glows:
1. In large bowl, combine almond pulp and salt and stir.
2. Add in peanut butter, agave, and vanilla and stir to combine.
3. Fold in chocolate chips.
4. Use your hands to roll dough into balls and place on parchment paper on a tray or pan.
5. Put dough balls in frig for about an hour (you could pop them in the freezer for a bit to speed things up).
6. To make chocolate sauce, heat a saucepan over low heat.
7. In saucepan, combine coconut oil, cocoa powder, and agave until coconut oil is melted and ingredients are combined.
8. Once dough balls are done cooling, and making sure sauce is not too hot to touch, roll each dough ball in the chocolate sauce to completely coat. You can tilt the saucepan to make the sauce deeper and the dough balls easier to coat.
9. Place coated dough balls back on the parchment paper and return to frig to completely cool, about an hour – chocolate should have hardened.
10. Dough balls should be kept refrigerated until you are ready to serve.
11. Hope you enjoy!!