Healthy no-bake chocolate drizzled cookie dough bites made from leftover almond pulp (from making homemade almond milk) are such an easy treat so that nothing goes to waste. Can also use almond flour!
Place dates in a food processor and process until finely chopped.
Add almond pulp, hemp seeds, flax seeds, coconut butter, coconut oil, salt, vanilla and almond extract and process again until dough forms a ball in the food processor. Scrape down sides as necessary as it processes.
Add coconut milk as needed to get the mixture to come together. (*see note)
Transfer the dough to a large bowl and fold in cacao nibs.
Place the bowl in the refrigerator and chill for 20 minutes.
Using a small cookie scoop or tablespoon, roll the dough into balls using your hands and place on a parchment lined baking sheet.
Place baking sheet in the refrigerator to chill while you melt the chocolate.
Melt chocolate and coconut oil in the microwave in a small bowl and stir until smooth.
Either dip each ball in the chocolate mixture or drizzle chocolate on top of the balls using a spoon.
Store refrigerated in an airtight container for 1-2 weeks. Or, freeze for up to 2 months.
Notes
*If using almond pulp that is very wet, you may not need any coconut milk at all. If almond pulp has been dried out a bit, you may need 2-3 tablespoons of coconut milk to get the mixture to hold together. If using almond flour in place of almond pulp, you'll need a bit more coconut milk. With the processor running, add milk until the dough becomes sticky and holds together when pinched.