CASHEW MILK PULP COOKIE DOUGH BITES

CASHEW MILK PULP COOKIE DOUGH BITES

Vegan, no-bake, frozen cookie dough bites made with leftover cashew pulp.

I LOVE homemade cashew milk. I’m not even dairy-free… I just love the taste. I hate wasting food so whenever I make any sort of nut milk I like to save the pulp and make something fun with it. In this case, I made these cookie dough bites. I used leftover, moist cashew pulp (I didn’t squeeze all the liquid out). They’re super easy, but do require freezing for several hours. They taste like a combination of cookie dough and fudge. They definitely satisfy that chocolate craving.

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Ingredients

Makes 12-15, requires overnight freezing

  • 1 cup cashew milk pulp (a little soft and moist, not super dry)
  • 1/3 cup dates (about 8 dates)
  • 1 tbsp cashew butter (you can also use almond butter or peanut butter!)
  • 2 tsp cinnamon
  • 2 tbsp cocoa powder
  • Pinch of salt
  • 1/3 cups dark chocolate chips

For the chocolate sauce:

  • 1/3 cups dark chocolate chips
  • 1 tbsp coconut oil

Directions

  1. Blend together the pulp, dates, cashew butter, cinnamon, cocoa, and salt until smooth and creamy.
  2. Mix in the chocolate chips
  3. Scoop dollops of dough onto a baking sheet lined with parchment paper.
  4. Freeze overnight for best results. You can freeze for just a couple of hours, but they will still be pretty soft.
  5. To make the chocolate sauce, microwave the chocolate chips with the coconut oil until melted, about 20 seconds.
  6. Drizzle the frozen cookie dough bites with the chocolate sauce.
  7. Dust with cinnamon.
  8. Enjoy 🙂

Note: Once the cookie dough bites are hard enough to handle, store in freezer in an airtight container.

 

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