Almond Pulp Protein Treats

Updated: Aug 6, 2019

I'll bet you don't like letting expensive food go to waste. Me either. So much so that I tried to zero waste my life for a while. Even though I have sense put that journey on hold, I still learned many new thing while giving that lifestyle a chance. I began making my own almond milk to avoid the packaging, and in return i had to figure out what to do with all of the almond pulp left over. I had some ideas about making a vegan cheeses like feta and mixing it with soft tofu to make a ricotta. Those items were good but i could only do so much because now that I'm so used to being vegan I'm not used to making things with cheese on it anyway.

Since the almond pulp is very similar to wet almond flour, I began trying to bake with it but I could not get the ingredients right in order to make the batter right. Wet flour is hard to figure out because i never know how much moisture is actually in there. So I moved on to make protein balls by adding equal parts of oat meal and almond pulp, and flavoring them using spices such a cinnamon, fresh berries, chocolate chips and protein powder. Every time I found it necessary to add a bit of maple or agave to sweeten and just a touch of coconut oil to bind.

In the recipe below, I used half vegan butter and half coconut oil to make them more like a cookie. To make them even more like a dessert, I flattened the balls and baked them. Baking them for a protein ball is unnecessary but to make it like an oatmeal cookie it is!


2 c almond pulp

2 c rolled oats

1 handful dark chocolate chips or blueberries

(optional)1 scoop vegan chocolate or vanilla protein (vanilla if using blueberries)

2 tbsp peanut butter or almond butter (almond if using blueberries)

1/4 c. maple

2 tbsp coconut oil

2 tbsp vegan butter (If making protein balls, omit and double coconut oil.)

1 tbsp cinnamon


1. All you do is mix ingredients by kneading with your hands, working all ingredients in evenly. If using blueberries, try to "pop" them all while mixing.

2. Roll into 1 inch balls. If making cookies, slightly flatten them.

3. If making cookies- Bake for 15-20 mins.

If making protein balls- refrigerate for about 1 hour and they should feel firmer and ready to eat!

*Note for cookies- they are crumbly cookies but you could add more oil or butter to make them bind better. I just try to keep them as light as possible because the almond pulp is caloric. They really are more like a protein ball than a cookie.

**One or two should be rather filling! These are pretty dense snacks. Perfect if you are on the go and don't have a ton of time to eat or if you are trying to build some gains!