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Snacks

Healthy Blueberry Crumble Bars

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Healthy Blueberry Crumble Bars!

Healthy Blueberry Crumble Bars Vegan

These Healthy Blueberry Crumble Bars are a perfect summer treat. They’re a healthier version of a typical blueberry crumble dessert. I made these bars with nutrient dense, whole foods and only a small amount of natural sweetner. I like to warm one or two of these blueberry crumble bars and enjoy them for a morning snack.

The oat crumble is made from a combination of almond flour and oats, and is used for both the base and the crumble topping. The chia blueberry filling is sweet and thick. It pairs perfectly with the hint of cinnamon and nutmeg from the oat crumble.

For more summery desserts, try my Chocolate Layer Cake with Strawberries and Whip Cream, Mini Chocolate Peanut Butter Pies, or Chocolate Chip Cookies. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

vegan blueberry bars

Healthy Blueberry Crumble Bars

Laura Brining
A warm baked blueberry filling with an oat and almond crumble
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16

Ingredients
  

Blueberry Filling:

  • 3 cups blueberries fresh or frozen
  • 2 tablespoons maple syrup
  • 1/2 tablespoon lemon juice
  • 2 tablespoons chia seeds

Crumble:

  • 1 cup almond flour
  • 1 1/2 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup dates pitted
  • 1/4 cup + 2 tablespoons water
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • To prepare the blueberry filling, add the blueberries, maple syrup, and lemon juice to a small pot over medium high heat. Bring the mixture to a simmer for 5 minutes while stirring the mixture and allowing the blueberries to break down. Add the chia seeds and stir to combine. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. Set aside.
  • To prepare the cumble, add the almond flour, oats, baking powder, cinnamon, and nutmeg to a large bowl. Stir until combined. Add the dates and water to a small blender. Blend on high until a smooth date paste is formed. Add the date paste, almond butter, maple syrup, melted coconut oil, and vanilla to the bowl. Stir until fully combined and crumbly.
  • Line a 9x9 baking dish with parchment paper or grease with coconut oil. Divide the batter and press 2/3 of the batter into the prepared baking dish. Save the remaining 1/3 of the batter for the topping.
  • Pour the prepared blueberry filling over the base and spread until it evenly covers the base. Crumble the remaining 1/3 of the batter over the blueberry filling.
  • Bake in the prepared oven for 24-26 minutes, until the crumble topping is slightly golden. Let cool and then cut into 16 bars. Store leftovers in the fridge and warm them slightly before serving.

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Healthy Blueberry Crumble Bars Vegan

Chocolate Brownie Overnight Oats

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Chocolate Brownie Overnight Oats!

Chocolate Brownie Overnight Oats

Chocolate Brownie Overnight Oats Vegan

These Chocolate Brownie Overnight Oats are so creamy and luxurious. They taste rich and chocolatey, while made with all wholesome ingredients. These overnight oats are vegan, refined sugar-free, and gluten-free. I made a creamy base made with nuts and seeds for added protein and fat. The combination of fiber, carbohydrates, protein, and healthy fats makes these oats filling and satisfying.

These oats are great on their own, but I also love to enjoy them with fresh strawberries, shredded coconut, or other fresh berries.

For more breakfast and snack ideas, try my Cinnamon Roll Muffins, Healthy Overnight Chia Oats, or Healthy Toasted Granola.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Chocolate Brownie Overnight Oats

Laura Brining
Thick and creamy chocolate overnight oats
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 Medjool date pitted
  • 1 tablespoon raw cashews
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon cocoa or cacao powder
  • 3/4 cup water
  • 1/2 teaspoon vanilla
  • 1/2 cup oats
  • 1 tablespoon chia seeds
  • 1/2 cup full fat coconut milk from a can of coconut milk

Instructions
 

  • Add the date, cashews, pumpkin seeds, hemp hearts, cocoa powder, water, and vanilla to a small blender. Blend on high until all the ingredients are a smooth liquid. Pour the chocolate liquid into a glass jar or container. Add the oats, chia seeds, and coconut milk. Stir until fully combined.
  • Set the mixture aside and stir again about 5 minutes later to prevent the chia seeds from clumping.
  • Place the oat mixture in the fridge overnight or for at least 6 hours to thicken.
  • Right before eating the oats, you can add additional water depending on how thick you like your oats. Add 1-4 tablespoons of water until you reach your desired consistency, if needed.

 

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Vegan Chocolate Chip Cookies

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Vegan Chocolate Chip Cookies!

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.

I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.

I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.

For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Laura Brining
Soft and chewy classic chocolate chip cookies
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 14

Ingredients
  

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon almond butter
  • 1/2 cup dark chocolate chips or chocolate chunks

Instructions
 

  • Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
  • Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
  • Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
  • Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

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Vegan Chocolate Chip Cookies

Vegan Cinnamon Roll Muffins

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Vegan Cinnamon Roll Muffins!

Vegan Cinnamon Roll Muffins

Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!

These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.

For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Cinnamon Roll Muffins

Vegan Cinnamon Roll Muffins

Laura Brining
Soft cinnamon roll muffins with a cashew icing
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16

Ingredients
  

Muffins:

  • 3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 cup maple syrup
  • 2/3 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 3 teaspoons cinnamon

Topping:

  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil melted
  • 1 tablespoon maple syrup
  • 1/4 cup pecans roughly chopped

Icing:

  • 1/4 cup cashews soaked for at least 4 hours and rinsed
  • 3 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon maple syrup

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
  • To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
  • Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
  • Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
  • Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
  • Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
  • Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
  • Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
  • Store the muffins in the fridge or freezer.

Notes

Ensure your oats are certified gluten-free if required.

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Vegan Cinnamon Roll Muffins

Peanut Butter Rice Krispie Cups

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Peanut Butter Rice Krispie Cups!

Peanut Butter Rice Krispie Cups Vegan

Peanut Butter Rice Krispie Cups are a delicious twist on the classic marshmallow treat. These rice krispie cups combine a creamy peanut butter sauce with brown rice puffs and a drizzle of dark chocolate. I like to enjoy these straight from the freezer, but they are also great slightly thawed.

These are made with whole food ingredients, which makes them a healthier version of rice krispie treats. This version is vegan, gluten-free, and refined sugar-free. Try to look for a rice puff cereal without added sugar. I used Nature’s Path Organic Rice Puffs which are made with organic puffed brown rice as the only ingredient.

For more peanut butter chocolate recipes, try my Mini Chocolate Peanut Butter Pies, Peanut Butter & Jelly Chocolate Cups, or Chocolate Peanut Butter Eggs!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Peanut Butter Rice Krispie Cups Vegan

Peanut Butter Rice Krispie Cups

Laura Brining
Peanut butter rice krispie cups drizzled in dark chocolate
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients
  

Rice Krispie Cups:

  • 1/2 cup natural peanut butter
  • 1/4 cup coconut cream the thick white part from a can of full fat coconut milk
  • 2 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 4 cups puffed rice I used brown rice puffs

2 tablespoons dark chocolate OR Chocolate Coating:

  • 1 tablespoon cocoa or cacao powder
  • 1 tablespoon melted coconut oil
  • 1/2 tablespoon maple syrup

Instructions
 

  • Line a muffin pan with 12 silicone muffin liners or grease with coconut oil.
  • Add the peanut butter, coconut cream, and coconut oil to a glass bowl. Gently melt the mixture over a double boiler while stiring occasionally, or melt the mixture in the microwave by microwaving for 30 second intervals and stirring in between intervals until fully melted.
  • Once melted, remove the bowl from the microwave or double boiler and add the maple syrup and vanilla. Stir until combined. Add the puffed rice and stir until combined.
  • Spoon the mixture evenly into the prepared 12 silicone muffin liners or greased muffin cups. Press the mixture down firmly. Place in the freezer while you prepare the chocolate coating.
  • To prepare the chocolate coating, melt 2 tablespoons of dark chocolate OR prepare the chocolate coating mixture by adding the cocoa or cacao powder, melted coconut oil, and maple syrup to a small bowl. Stir until fully combined.
  • Remove the rice krispie cups from the freezer and drizzle the melted chocolate or chocolate coating over each rice krispie cup.
  • Place in the freezer to set for at least 2 hours.
  • Pop the rice krispie cups out of their silicone moulds or pan. You can enjoy these straight from the freezer or let them thaw slightly before enjoying them. Store the rice krispie cups in the freezer.

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Peanut Butter Rice Krispie Cups Vegan

Vegan Banana Chocolate Chunk Muffins

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Vegan Banana Chocolate Chunk Muffins!

Vegan Banana Chocolate Chunk Muffins

Vegan Banana Chocolate Chunk Muffins

These Vegan Banana Chocolate Chunk Muffins are so moist and delicious. It has taken me many years to create a banana recipe for the blog because I am usually not a huge fan of banana flavour. After some requests I finally made banana muffins and I am now a convert. These muffins are so soft with the perfect amount of sweetness.

I used whole food ingredients like oats, coconut flour, flax seeds, and coconut milk to create this healthier version of a regular muffin. These muffins are also vegan, gluten-free, and refined sugar free. I like using dark chocolate sweetened naturally with coconut sugar. For anyone in Canada, I use Zazubean Dark Chocolate. When I’m in the US I buy HU Kitchen Simple Dark Chocolate.

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Chocolate Protein Muffins, or Lemon Cranberry Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips!

Vegan Banana Chocolate Chunk Muffins

Vegan Banana Chocolate Chunk Muffins

Laura Brining
Moist and delicious banana chocolate chunk muffins
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16

Ingredients
  

  • 3 medium ripe bananas
  • 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1/3 cup coconut cream thick white part from a can of full fat coconut milk
  • 1/2 cup coconut milk
  • 2 teaspoons vanilla
  • 4 tablespoons apple cider vinegar
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Line 2 muffin tins with silicone or paper muffin liners and set aside. Preheat oven to 350 degrees Fahrenheit.
  • Mash the bananas in a small bowl and set aside.
  • Prepare the flax eggs by mixing the ground flax with water and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking soda, baking powder, and cinnamon. Stir until fully combined.
  • Add the mashed banana, flax eggs, maple syrup, coconut cream, coconut milk, vanilla, and apple cider vinegar. Stir until fully combined.
  • Mix in the chocolate chunks.
  • Scoop the mixture evenly into 16 prepared muffin cups. Bake in the preheated oven for 29-32 minutes, or until slightly golden.
  • Let cool before enjoying. Store in the fridge or freezer.

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Vegan Banana Chocolate Chunk Muffins

Double Chocolate Chunk Cookies

by 4 Comments

Double Chocolate Chunk Cookies!

Double Chocolate Chunk Cookies Vegan

Double Chocolate Chunk Cookies Vegan

These cookies are so decadent and chewy. A chocolate oatmeal cookie base is made extra chocolatey with the addition of gooey chocolate chunks throughout. They’re the perfect texture for dipping in almond milk!

My Double Chocolate Chunk Cookies are made healthier by using all wholesome ingredients. They’re vegan, gluten-free, and refined sugar-free. The base is made with a mix of oats and oat flour. I’ve added fresh dates, flax, and almond butter to create a nutrient dense cookie that is delicious and satisfying!

Tag me on Instagram @livesimplyhealthy and follow along for more recipes ideas and nutrition tips!

For more cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Chewy Chocolate Oat Cookies, or Chocolate Orange Cookies!

Double Chocolate Chunk Cookies Vegan

Double Chocolate Chunk Cookies

Laura Brining
Chewy double chocolate chunk cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 flax egg 1 tablespoon flax meal with 3 tablespoons water
  • 3/4 cup oat flour oats blended into a fine flour
  • 1 cup oats
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut oil melted
  • 2 tablespoons almond milk or any nut milk
  • 1/4 cup almond butter
  • 1/2 cup dark chocolate chunks or chips

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
  • To prepare the flax egg, mix the flax meal with water and set aside for about 5-10 minutes to thicken.
  • Meanwhile, add the oat flour, oats, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir to combine.
  • Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, prepared flax egg, apple cider vinegar, coconut oil, almond milk, and almond butter to the bowl. Stir until fully combined.
  • Add the chocolate chunks and stir again.
  • Roll the dough mixture into 16 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
  • Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

Double Chocolate Chunk Cookies Vegan

Pumpkin Oatmeal Cookies

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Pumpkin Oatmeal Cookies!

vegan pumpkin cookies vegan gluten-free

vegan pumpkin cookies vegan gluten-free

vegan pumpkin cookies vegan gluten-free

These cookies are the perfect fall snack! They’re made with fresh pumpkin and cinnamon creating the ultimate flavour combination. These cookies are soft and chewy, plus they’re super moist thanks to the addition of the pumpkin puree.

I created these cookies with whole food ingredients. They are vegan, gluten-free, and refined sugar-free. The base of these cookies consists of oats and oat flour. I sweetened them with dates, which are a great natural sweetener with tons of fibre. I made these cookies with fresh pumpkin, but you could also use canned purre. Be sure to get one without added sugar, my favourite is this brand.

Be sure to check out some of my other fall recipes! Try my Mini Pumpkin Pies, Cinnamon Apple Oat Muffins, or Twix Bars!

Pumpkin Oatmeal Cookies

Laura Brining
Soft and chewy pumpkin oatmeal cookies
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 16

Ingredients
  

  • 1 flax egg 1 tablespoon flax meal with 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 cups oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup dates pitted
  • 2/3 cup water
  • 2 tablespoon apple cider vinegar
  • 1 cup pumpkin puree fresh or canned

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
  • Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.
  • Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.
  • Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.
  • For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.
  • Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.
  • Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.
  • Store in the fridge or freezer.

vegan pumpkin cookies vegan gluten-free

Easy Homemade Almond Milk

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Easy Homemade Almond Milk!

easy homemade almond milk

easy homemade almond milk

easy homemade almond milk

I know making nut milk can seem time-consuming, but it’s actually so much quicker and easier than it seems! Making your own nut milk is so much healthier than most store-bought versions. You avoid gums, additives, preservatives, and flavourings. By making your own nut milk, you can avoid all those added ingredients and possible sugars, as well as over-processing. You also get to control the flavours and consistency to make your ideal milk! Making your own nut milk also increases the nutrition content with much more almonds per glass of milk – this increases the healthy fat and nutrients you’re getting from the almonds.

This Easy Homemade Nut Milk recipe is a simple base recipe. You can add any flavourings and adjust the consistency to your preference. Try adding in a little cinnamon or cocoa and maple syrup for additional flavour. Use this nut milk in any recipe or enjoy it on its own as a refreshing drink. Be sure to leave out the vanilla if you’re using it in a savoury recipe.

This is the nut milk bag I used to make my almond milk. This bag makes the process of straining your nut milk so quick and easy, so there’s no excuse not to make your own nut milk more often! Use code livesimplyhealthy for 10% off your entire order!

Make sure to save your leftover almond pulp! You can store the almond pulp in the freezer and use it in tons of recipes like granola bars, oatmeal, cookies, or throw some in a smoothie. Try my Chocolate Almond Pulp Energy Balls for an easy snack!

For some perfect recipes to enjoy with a glass of your almond milk, try my Chocolate Chunk Oatmeal Cookies or my Chocolate Layer Cake!

easy homemade almond milk

Easy Homemade Almond Milk

Laura Brining
Classic homemade almond milk
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups

Ingredients
  

  • 1 cup of almonds soaked and rinsed (soaked at least 8 hours)
  • 4 cups of water slightly more or less depending on your desired consitency
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla

Instructions
 

  • Add all ingredients to a blender. For a thicker almond milk, add slightly under 4 cups of water. For a thinner almond milk, add slightly more than 4 cups of water.
  • Blend on high until fully smooth and blended, about 2 minutes.
  • Strain through a nut milk bag. Pour the contents into the bag over a large bowl or glass measuring cup. Allow the liquid to pour out of the bag while you gently squeeze. Squeeze until all the liquid has been squeezed out and the almond pulp is dry.
  • Save the almond pulp for another use and store the almond milk in glass jars in the fridge for 3-4 days.

easy homemade almond milk

Chocolate Almond Pulp Energy Balls

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Chocolate Almond Pulp Energy Balls!

chocolate almond pulp energy balls

chocolate almond pulp energy balls

chocolate almond pulp energy balls

chocolate almond pulp energy balls

chocolate almond pulp energy balls

chocolate almond pulp energy balls

These Chocolate Almond Pulp Energy Balls make the perfect quick snack any time of day. They’re so soft and delicious, yet packed with fuel to keep you feeling full and energized. These energy balls contain nuts and hemp hearts which add some protein and healthy fats to help keep you feel satisfied for longer. The protein and fat also macronutrient balances this meal, which helps slow the absorption of sugar. These energy balls are naturally sweetened with dates, which also contain some minerals and vitamins.

I used almond pulp from making fresh homemade almond milk to make these energy balls. After making any nut milk, you can freeze the extra pulp to save for making energy balls or other snacks! If you don’t have any nut milk on hand, you could also use 1 cup of almonds instead, although you may need slightly less liquid.

This is the nut milk bag I use to make my almond milk- it’s the best one I’ve used so far and makes the process super quick. Use code livesimplyhealthy for 10% off your entire order!

For more snack recipes, try my Chocolate Chunk Oatmeal Cookies, Lemon Blueberry Muffins, or my Sweet and Salty Peanut Bars.

Chocolate Almond Pulp Energy Balls

Laura Brining
Chocolate energy balls made with almond pulp!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 30

Ingredients
  

  • 1 cup almond pulp or 1 cup of almonds - you may need less liquid
  • 1 cup walnuts
  • 1 1/2 cup dates pitted
  • 1/2 cup + 2 tablespoons cocoa powder
  • 2 tablespoons hemp hearts
  • 1/4 cup + 2 tablespoons almond milk or nut milk of choice

Instructions
 

  • Add almond pulp, walnuts, and dates to a blender. Blend until fully combined. Add the cocoa powder, hemp hearts, and almond milk. Blend until fully combined and smooth. This may take a couple of minutes.
  • Form the mixture into approximately 30 even sized balls.
  • Freeze until firm and set. Enjoy immediately or store energy balls in the freezer and let thaw for 5-10 minutes before enjoying.