Warning: Cycling season is back so fun Orica-GreenEDGE YouTube video at end of recipe!
There is always a debate in our house whenever nut milk is made as to what do with the leftover pulp. It seems wasteful to just discard it and you need to have some idea of what you’re going to do with it before you make the nut milk. Having soaked the almonds for the milk last night, I was lying in bed this morning trying to devise a way to use up the pulp. I had a nice long lie-in! There are already recipes using Tiger Nut Pulp on my Raw Treats Recipes Page and here’s the one I came up with using the Almond Nut Pulp.
See, I really was working not sleeping 😉
As always, measurements are approximate, substitutions of like for like are encouraged, whatever you have in your cupboards that behaves in the same way.
All ingredients are organic and vegan.
Before you begin, line a baking tray with greaseproof paper, then break up the bar of raw chocolate into a bowl to be placed over a pan of hot water (not boiling) to melt when you’re ready to drizzle. Heat up some water in the kettle to melt the cacao butter ready to add to the food processor with the rest of the ingredients.
Ingredients
1 Cup Almond Pulp
1 Cup Mixed Dried Figs & Dried Apricots – about 2/3 figs to 1/3 apricots
1/2 Cup Mixed Seeds – we used Sesame, Pumpkin & Sunflower
1/2 Cup Melted Cacao Butter*
1 Tsp Raw Maple Syrup (Optional)
1/2 Cup Dried Mulberries*
1/2 Cup Roughly Chopped Almonds + some more finely ground to sprinkle on
1 22g Bar Pitch Dark Raw Chocolate*
Method
Place Almond Pulp, Figs, Apricots, Mixed Seeds in processor
Pulse a few times, then process a few seconds, stirring down if it sticks
Add Melted Cacao Butter and Maple Syrup and process a few seconds, again stirring down to make it all come together well
Working quickly, add Chopped Almonds and Dried Mulberries
Process a few more seconds, they need to still be rough to give a little bite.
The mixture should come together when pressed
Quickly press into tray – the cacao butter will be setting – then melt chocolate and drizzle or spread over mixture, ours had a bit of both: The part that has chocolate spread over it also has finely chopped almonds sprinkled on.
Place in the fridge for a few minutes then slice.
Makes about 12.
As the professional cycling road race season is back, here is a fun video of the guys from the Aussie Orica-Greenedge team having some fun with the kids in South Africa to ‘Uptown Funk.’ However bad your day is going, this is guaranteed to make you smile! Enjoy!
*http://www.therawchocolatecompany.com
Copyright: Chris McGowan
pearsnotparsnipsdotcom 