So after my success of making almond milk the other day, I was left with a lot of almond pulp. I scanned google for various recipes, but nothing took my fancy. I saw a few cheesecake recipes, where they used the almond pulp mixed with cashews and other bits for the topping, and I love the base of the raw pecan brownies. So I came up with this;
Makes 12 mini cheesecakes.
1 cup pecans
1 cup brazils
1/4cup dessicated coconut
1 tsp cinnamon
1/2 cup soaked cashews
1/2 cup almond pulp
1/2 cup honey
1/2 cup freshly squeezed orange juice
3 tsp coconut oil
1 tsp vanilla
Directions (super easy!)
Blend up the ingredients for the crust.
Dates, brazils, pecans, coconut and cinnamon.
Spoon into cake cases (or make one big one)
Press it down firmly.
Then blend up the filling- leave it to churn a bit longer.
Cashews, almond pulp, coconut oil, honey, orange juice, vanilla.
Then spoon onto the base.
Leave these to set in the fridge.
And enjoy with some peach tea 🙂
I have put the rest in the freezer to be enjoyed at my leisure. They were very sweet so I think you could easily reduce the amount of honey further (most recipes I saw had more but I thought it sounded a lot!). Or sub with agave/ some other syrup to make them vegan.
Although I still have a lot of almond pulp left over- I have been trawling for recipes but so many need dehydrators (0r 12 hours in the oven- no thanks!) and it seems you can use it as a replacement for flour, so I might just use 1/2 pulp and 1/2 flour next time I make cookies and keep my fingers crossed. Any other ideas?