You won’t believe this is healthy sweet treat – it’s so yummy. These chewy chocolate fudge balls are a great use of left over almond pulp.
2 cups almond pulp (leftover from making milk)
1/2 cup cashews
1 cup dates (fresh), pitted
4 tbsp cocoa powder
3 tbsp shredded coconut
2 tbsp honey
pinch salt (omit if you are using salted cashews)
1/2 tbsp coconut oil
Place cashews, almond pulp, dates, cocoa, salt, coconut and coconut oil in your food processor to combine. Thermomix: speed 8/20 sec. The texture will be like a moist, reasonably fine crumble.
Add honey and process to combine until the mixture sticks together turning a dark chocolatey brown. Stop processing before it gets too fine and buttery. Thermomix: speed 2/15 sec scrape down and speed 2/15 sec.
Line a freezer-proof small dish or baking pan with baking paper.
Press the mixture into dish with a spatula then freeze overnight.
Cut the block into small treat sized slices or roll into fudge balls.
Store in a ziplock freezer bag and eat without defrosting.