I have to admit I’m pretty proud of this recipe. I’ve been on a homemade almond milk kick, but didn’t want to trash the leftover almond pulp… and so these delicious bars were born. They are rich, creamy, & decadent. Not to mention, they are vegan, gluten free, and paleo friendly. Drum roll for the very simple ingredients…

Ingredients:

2 cups almond pulp (from making almond milk)

12 medjool dates

2 tbsp cacao powder 

1/2 cup unsweetened coconut flakes

Pinch of salt 

Instructions:

1. Simply combine all ingredients in a food processor or high speed blender

2. Put mixture in a glass tupperware container and mold to the edges. Use your fingers to flatten the top.

3. Let set in the freezer for a few hours.

4. Cut into squares, serve, & enjoy! 

5. Store in freezer for up to 10 days. 

*They taste even better with some nut butter on top as frosting!

These bars are nutrient dense and crafted with only whole food plant based ingredients. They are nourishing to both the body & soul. I personally enjoy them as desert or even as a late afternoon snack when I need a boost.

I hope you enjoy this recipe! If you get to making these, please let me know! xo