Ingredients
Scale
For the almond milk
- 1 cup Southern Grove Almonds
- 4 cups water
For the no bake cookies
- 6 Southern Grove Dates (soaked)
- 1 cup almond pulp (from the almond milk)
- 2 tbsp Specially Selected 100% Pure Maple Syrup
- 2 tbsp Simply Nature Organic Coconut Oil
- ¼ cup Baker’s Corner Baking Cocoa
Instructions
For the almond milk
- Using a large jar or bowl, soak the almond in water overnight in a cool, dry place.
- After the almonds have soaked, strain the water using a colander.
- Pour the almonds into a high-speed blender along with 4 cups of fresh, filtered water. Blend for 30-60 seconds or until the almonds have fully broken down and the milk looks creamy.
- Using a nut milk bag, strain the milk into a large bowl. Squeeze well to remove all of the liquid.
- Remove the almond pulp from the bag and set aside. Chill the almond milk in the fridge for 2-3 days.
For the no bake cookies
- Using a food processor, process the dates until finely chopped.
- Add the almond pulp, maple syrup, and coconut oil to the food processor and blend the mixture until thoroughly combined.
- Roll the dough into small balls about 1.5” in diameter. You should have about 6.
- Pour the baking cocoa into a bowl and roll the dough balls in the cocoa until covered.
- Slightly flatten the cookie dough balls with the palm of your hand to shape a cookie.
- Chill in the fridge for about an hour before serving with the almond milk!
Notes
All nutritional information are estimations and will vary.
- Prep Time: 8 hr 10 minutes
- Category: Treats
- Method: no bake
Nutrition
- Serving Size: 1 cookie
- Calories: 231
- Fat: 13.4g
- Carbohydrates: 28.2g
- Fiber: 4.9g
- Protein: 4.7g