OAT MILK PULP ENERGY BALLS
Using oat milk pulp in your energy balls is a game changer. After you whip up some creamy oat milk, you're left with this lovely leftover pulp that's packed with goodness.
The pulp adds a wonderful texture to your energy balls, making them chewy and oh-so-satisfying to munch on. Plus, it’s a sneaky way to up your fibre intake, keeping you fuller for longer. Who doesn’t love a snack that fills you up without weighing you down?
And let’s not forget about the flavour. Oat milk pulp has a mild, slightly nutty taste that blends beautifully with your favourite sweeteners, nuts, and spices. It’s like adding an extra layer of yum without overpowering the rest of your ingredients.
Consider these other options for your oat milk pulp…
Smoothies: Toss a handful into your favourite smoothie for added creaminess and fibre.
Soups: Stir into soups or stews for a thicker, creamier consistency.
Veggie Burgers: Use as a binding agent in veggie burger patties for enhanced flavour and nutrition.
Cookie Dough: Fold it into cookie dough for added chewiness and a delightful texture.
OAT MILK PULP ENERGY BALLS
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OAT MILK PULP ENERGY BALLS 〰️
Leftover oat milk pulp
200gm medjool dates (around 12), pitted
1/2 cup dedicated coconut
1 table spoon cocoa powder, plus extra for rolling
Pinch of salt
In a food processor add all ingredients in and blitz for a few seconds until everything has come together into a smoother just wet mixture.
Place a couple extra table spoons of cocoa powder in a bowl, and grabbing a golf ball size of mixture, roll into a ball in your hands, then roll through the cocoa powder for a chocolate dust skin and roll off any excess.
Place in airtight container in fridge for up to a week.