Recipe Directions

I actually dehydrate the leftover pulp right away after each batch of milk. It doesn’t take long at all and this way I have a stash waiting for creations like this one. To make dough: grind almond & coconut pulp and oat groats into flour using a blender or coffee grinder. Add agave, vanilla bean seeds and oil in a food processor (or mix by hand). As a last minute addition I pulled some raw chocolate I had in the freezer…

Chocolate Chunks 1/2 cup cacao powder 1/4 cup coconut oil 1/4 cup agave nectar

I made the chocolate several days ago and decided it would be fun to throw some in. I didn’t use all of it, just add however much you like. To make: mix all ingredients, pour into a container of choice greased with coconut oil and freeze until firm. If using a food processor for the dough you can just throw large chunks of chocolate in and they will get chopped up by pulsing or you can break into pieces before adding to dough if hand mixing.

Next, I used preformed biscuit cutters a friend gave us a while back. On a paraflex sheet scoop some dough in, press down, lift up cutter and repeat. Dehydrate at 105 for about 5 hours, or just eat as they are. That’s how my 3 year old liked them!

Bellamojo's Thoughts

I’ve been making lots of coconut milk and almond milk to feed my addiction to Superfood Coffee so what do I do with all the leftover pulp? Not one to waste, I came up with this recipe.

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How do you make your coconut milk? Is it the coconut and juice blended together?

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cherie03 - after dehydrating and blending the pulp to flour I just store them in an air tight glass container in my cupboard. Since most of the oil which would be at risk of becoming rancid is extracted when making the milk and mostly fiber is left I assume it will last quite a while as long as it is completely dry and stored well. It never really sits around long in my house so I can't completely attest to that :)

zhanna8 - my kiddo was with you on that. I'm always craving a cookie that looks and feels and even chews like a SAD version cookie and ultimately the 5 hour wait was well worth it!! Though the dough was equally amazing...

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sounds good... i would eat them as they are, instead of wayiting for 5 hours. thank you!

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Beautiful Magic - How do you store the flours after dehydrating and grinding and how long do you think they will last? I like that idea much better than freezing the wet pulp and then working with it. I suppose that we might need wet pulp sometimes, though. I just got my little dehydrator last week, so I can try the wonder recipe soon.

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Divine!

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