Nut Pulp Profusion – Raw CocoNutty Oat Clusters

IMG_2055The saying goes that “necessity is the mother of invention.” How true in my kitchen, as this is one of the few reasons I ever deviate from a recipe. I know that sounds boring, and I do change up ingredients more than I think, but it’s usually a little something here or there. Anyway, I digress.

My husband and I have found that clean and healthy cooking in our home is essential to our overall state of well-being. One of our favorite things to make is nut milk. We love the taste and variations we can create! So, he typically does the soaking, blending and straining for this so-simple-recipe. I, on the other hand, find or come up with recipes we enjoy that use the leftover nut pulp and have become increasingly interested in the seemingly endless possibilities for transforming it. Here is one of our absolute favorites for nut pulp hummus. There are a few other recipes I enjoy, but I often find myself wanting more. And so was born, from an ever-expanding freezer of frozen pulp, my newest creation.

While not technically clusters, these tasty treats are sure to be satisfying as a sweet end to a meal or in between when you need that little something. Enjoy! 

Raw CocoNutty Oat Clusters

Makes approximately 24 (1-1/2 in.) clusters

Ingredients:

The leftover pulp from 3 batches if using the nut milk recipe mentioned above or roughly 2 cups packed (thawed if previously frozen)

1/2 cup shredded coconut

1/2 cup raw flaked oats

1/4 cup chopped pecans

1/4 cup chopped walnuts

7 Khadrawy dates, chopped (or other date you prefer)

4 Tbsp. maple syrup

2 Tbsp. peanut butter (or other nut butter you prefer)

2 Tbsp. chia seeds

1-1/2 Tbsp. poppy seeds

1/2 tsp. fine grain sea salt

*Optional Ingredients:

Hemp or other protein powder, sesame seeds, flax seeds (whole or ground), dried fruit, banana, cacao nibs, vanilla.

Directions:

Mix all ingredients very well by hand or with a mixer. Then, with a spoon, scoop out enough of the mixture to squeeze together and then roll into about a 1-1/2 in. ball. Place on a parchment-lined baking sheet. Once all of the mixture has been rolled, pop them into the freezer to firm up. Store in an airtight container in the fridge for up to a week or in the freezer for 3-6 mos.

**You may also want to try rolling the newly formed ball in lightly toasted coconut or sesame seeds before placing on the baking sheet and freezing.