ALYSSA LABRECQUE

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Creamy Rasp. Almond Milk & Skinny Protein Balls

Hey there good lookin'! I don't know about you but I just love me some homemade almond milk and in the spirit of Valentine's Day I decided to add a twist of the oh so delicate, mouth watering raspberry. Now if you have ever made homemade nut milks, you will know that you will have almond pulp left over and since I hate food waster, today I'm giving you TWO recipes = ZERO food waste! Enjoy, from my loving heart to yours!

 

Creamy Raspberry Almond Milk

Yields: 1.5 L

 

 Ingredients:

  • 1 Cup of Almonds

  • 5 Cups Spring water

  • 3 medjool dates

  • 1/2 cup raspberries

  • 2 tbsp vanilla extract

  • pinch of salt 

Supplies:

  • High speed blender such as the Vitamix, Blendtec or Ninja.

  • Nut Milk Bag

  • Bowl 

  • Funnel (optional, if you've got expert pouring skills)

 

Method:

  1. Soak 1 cup of almonds in water overnight or a minimum of 2 hours. 

  2. Strain and rinse almonds.

  3. Add almonds to blender with 5 cups of water and the remaining ingredients. 

  4. Blend until smooth.

  5. Placing your nut milk bag in your bowl, begin to slowly poor your blend of almond milk into the nut milk bag. Some milk will begin to come through easily, but begin gently squeezing the nut milk bag allowing all almond milk to collect in your bowl. 

  6. Using a funnel, pour into a glass jar, secure lid and to chill in the fridge.

WIN: You will have a beautiful bag of left over almond pulp which can be used for all kinds of wonderful things including our next yummy recipe...

 

 

 

Raspberry Skinny Protein Balls

 Yields: 20 balls 

 

 

Tell me what is better than coconut, raspberry, almond balls?

 

 

CHOCOLATE covered coconut, raspberry, almond balls of course! Ready to get started? 

 

 

 

Ingredients:

 

Raspberry Almond Protein Ball

  • 1 cup almond pulp (from left over homemade almond milk)

  • 3 tbsp coconut oil 

  • 2 medjool dates diced

  • 1/2 cups frozen raspberries chopped

Chocolate Coating

  • 2 tbsp cacao butter

  • 2 tbsp coconut oil 

  • 2 tbsp cacao powder

  • 1 tbsp maple syrup 

 

Method:

 

Raspberry Almond Protein Ball 

  1. Dice 2 medjool dates and add to mixing bowl

  2. Chop raspberries and add to mixing bowl with remaing ingredients

  3. Gently stir to combine all ingredients 

  4. Scoop out tbsp of mixture and roll into ball, repeat. Place almond balls onto cookie sheet or plate and stick in freezer for 15-20 minutes. 

Chocolate Coating

  1. Making a double boiler, place a small pot with 2 cups of water in it on the stove with a stainless steel or glass bowl placed on top. Bring water to a boil. 

  2. Place coconut oil and cacao butter in the bowl, stirring while it melts. 

  3. Add in cacao powder and maple syrup, stirring until fully combined.

  4. Bringing almond balls out of freezer, submerge each ball into chocolate mixture and place back on cookie sheet. 

  5. Poor left over chocolate over each ball and place back in the freezer for 15-20 minutes

  6. Once chocolate has set transfer balls into a sealed container and store in freezer as a quick go to, to satisfy your sweet tooth. 

 

I'd love to hear from you. Did you give these recipes a try? What is your favourite snack for your sweet tooth? Connect with me on Facebook, Instagram @soulfoodnutritionista

 

 

 

 

 

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