Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp

Ingredients

Instructions

  1. 1
    Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days.
  2. 2
    Place toasted nuts/seeds into the bowl of a food processor and grind into a meal. Drain dates and add them to the food processor with the rest of the ingredients. Process until thoroughly combined. Roll into balls about 1-inch in diameter. Coat in seeds and matcha, if using, and decorate with various nuts and raisins, if using. Keep refrigerated in an airtight container for up to a week.

Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results!

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen


Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Both of these recipes are ‘kitchen sink’-style and can easily act as a pantry cleanout aid. The sweet bites are full of toasty notes from the nuts, seeds and coconut, chocolatey and energizing with the addition of cacao, and sweetened with dates. The savory ones remind be a bit of the raw falafel I used to make back in the day. There’s miso, tahini, and tamari, as well as invigorating spices, herbs and even seaweed. Both make for an amazing pick-me-up snack, easy to transport and a breeze to prepare. And I definitely won’t be throwing away any more nut pulp.

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp - Golubka Kitchen

Savory Energy Bites
 
Serves: about 30 balls
Ingredients
  • 1 cup nut pulp, left over from making plain nut milk
  • ¼ cup toasted unhulled sesame seeds, plus more for coating
  • 2 tablespoons ground flax seeds
  • 2 tablespoons sesame tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon miso paste
  • 1 tablespoon neutral coconut oil
  • ½ tablespoon tamari
  • black pepper - to taste
  • 1 teaspoon smoked paprika, plus more for coating
  • 1 teaspoon turmeric, plus more for coating

optional add ins

  • 1 tablespoon dulse seaweed
  • 3 scallions - thinly sliced
  • 1 garlic clove - minced
  • 1 tablespoon chopped dill
Instructions
  1. Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days.
3.5.3226

 
Sweet Energy Bites
 
Serves: about 30 balls
Ingredients
  • 1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating
  • 2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes
  • 1 cup nut pulp, left over from making nut milk
  • 4 tablespoons raw cacao powder
  • 3 tablespoons honey or maple syrup, or to taste
  • 2 tablespoons almond butter
  • 2 tablespoons tahini
  • 2 tablespoons chia seeds
  • 1 tablespoon neutral coconut oil

optional add ins

  • 1 tablespoon hemp hearts
  • handful toasted coconut flakes or desiccated coconut
  • 2-3 tablespoons cacao nibs
  • ½ tablespoon mesquite powder
  • ½ tablespoon moringa powder
  • 1 teaspoon maca powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • matcha powder - for coating
  • raisins - for decorating
Instructions
  1. Place toasted nuts/seeds into the bowl of a food processor and grind into a meal. Drain dates and add them to the food processor with the rest of the ingredients. Process until thoroughly combined. Roll into balls about 1-inch in diameter. Coat in seeds and matcha, if using, and decorate with various nuts and raisins, if using. Keep refrigerated in an airtight container for up to a week.
3.5.3226

 

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About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (11)

See what other home cooks are saying about this recipe

K

Khrystyna Petruk

Hi Anya. Great recipe, Thanks for sharing. I’ll try this today!

A

Amy

My favorite way to use up the nut pulp is to throw it into waffles or pancakes. I never measure, just throw a bunch into my normal recipe. It makes the waffles extra fluffy and light and adds a delicious flavor. Hope this is useful information to people wondering what to do with their nut pulp.

A

Anne Lemieux

Can you make the savory with coconut pulp from making coconut milk?

N

nabila

“Just to say “thank you” We all enjoyed your delicious food and the evening was everything we hoped it would be. Thank you so much.“

A

andine

good recipe..may i can try make this for my kids :) togel sgp

J

Jennifer Wise

Hi Anya, First time visitor here. But I already fell in love with what you have here! Thank you for sharing this easy recipe. It is so delicious. I love a recipe with milk. This will definitely be on my to-try list in the near future. Thanks for sharing it with us 🙂 Jennifer”

S

Sandy

Do we need to dry the nut pulp before using? Can’t wait to try these.

K

Kelly

Oh man, these look amazing! To up the nutritional ante on the savory bites, I’ll be adding some black pepper to the mix. The active components of black pepper and turmeric (piperine and curcumin, respectively) combine to make a powerful anti-inflammatory with all kinds of health benefits. Thanks for the inspiration!

D

Deb Hatton

These are absolutely visually stunning, kudos on the amazing photos! Very much looking forward to giving these a try over the weekend to send in lunches next week!

J

JEN

Just wanted to in tell you your photography is spectacular! Love reading recipes and posts but when the photos are great like this, it’s the icing on the cake :) Cheers!

G

Gosia

THIS. IS. PURE. GENIUS!!!!!!! I’m making the savoury one’s RIGHT AWAY. As You said, a great pantry cleanout ;). I’ve been making something similar, using also nutritional yeast and garlic – somehow a reminder to cheese balls I used to love in childhood ;).