No-Bake Toasted Coconut Peanut Butter Bites with Almond Pulp

Don’t let your almond pulp go to waste after making homemade almond milk! Make these delicious no-bake toasted coconut peanut butter bites with almond pulp. You’re just a few simple ingredients away from a healthy, tasty treat!

And if you don’t have almond pulp, it’s as easy as having a high speed blender, almonds, a nut bag, and voila! But…what do you do with the almond pulp that is leftover after straining? Make this quick treat.

Why you’ll love this recipe

Prevents waste–making your own almond milk from home is so satisfying and simple. It feels good to know what is in your nut milk. For example, homemade almond milk doesn’t have all the gums and additives that you’ll find in storebought almond milk. However, you will be left with almond pulp which begs the question…what do I do with this almond pulp stuff?? Answer…toasted coconut peanut bites!

So quick and easy–I am a fan of any no-bake recipe and these little snack bites are no different. They can be whipped up in a matter of minutes. Additionally, you can make them easily with simple ingredients–almond pulp, peanut butter, honey, toasted coconut, chopped toasted pecans, cinnamon and vanilla! They are a great afternoon snack, easy to take on the go, and satisfy that sweet tooth without any guilt.

Versatile and tasty alternatives–Don’t let almond pulp hold you back! Almond pulp can be easily substituted with almond flour. You may need to adjust the amount of peanut butter/honey slightly if you do this to compensate for the wet/dry ratio. Another addition you may like to try is ground flax or chia seeds to give these yummy bites a protein boost.

Ingredients for No-bake Toasted Coconut Peanut Butter Bites

• Almond Pulp or Almond Flour
• Peanut Butter-I like creamy!
• Honey-Raw honey is best if you can get it. Raw honey is not processed at high heats like those on the grocery store shelves. And raw honey is full of nutritional value! It has antioxidants, is good for digestion, and has healing properties. And by the way, it tastes so much better! I find this video so fascinating from Bobby Parish about the importance of buying the right honey. It’s crazy to me that the stuff on the store shelf can be say “honey,” but be so far from the real deal. Get the real deal with raw honey!
• Chopped pecans–these can be added raw but are extra tasty when they are toasted a little bit on the stovetop. You may also like to experiment with chopped and toasted walnuts or almonds, or a mix of them.
• Toasted coconut–Here you’ll want to use unsweetened shredded or desiccated coconut. This is really a preference in texture choice. Desiccated coconut is a smaller shred compared with shredded coconut. For the purposes of this recipe, I personally like desiccated coconut as it incorporates well into the peanut butter mixture and results in smoother balls.
• Cinnamon
• Sea Salt

How to make No-bake Toasted Coconut Peanut Butter Bites

1. Place the almond pulp in a pan on low-medium heat. Heat for 3-4 minutes while stirring to remove some of the leftover moisture from the almond milk. Pour into a small bowl.
2. Chop the pecans and place in the same pan that held the almond pulp and toast the chopped pecans, stirring frequently for 2-3 minutes until they just begin to toast.
3. Then, add the coconut to the chopped pecans and stir constantly with a plastic or wooden spoon to avoid burning. Toast coconut for an additional 1-2 minutes or until the coconut becomes a golden color and then promptly remove from the heat.
4. In the small bowl that holds the almond pulp, add the toasted coconut and pecans, peanut butter, honey, cinnamon, and sea salt. Give it a good mix until everything is well incorporated.
5. Finally, form the peanut butter mixture into balls using a tablespoon to measure to form about 18 balls.
6. Refrigerate for at least one hour.
7. Enjoy!

How to store

Store these peanut butter bites in an airtight container and store for up to three days in the refrigerator or freezer for up to one month.

If you like this recipe, you may also like to try my HEALTHY PEANUT BUTTER ENERGY BALLS WITH ALMOND PULP and if you haven’t made almond milk before, try my simple HEALTHY EASY HOMEMADE ALMOND MILK RECIPE.

Optional changes

• If you want to boost the protein in these no-bake toasted coconut peanut butter bites, add 1 Tbsp of either ground flax or chia seeds.
• Make these peanut butter bites feel more like a treat with a hand full of chocolate chips.

Yield: 18 bites

No-Bake Toasted Coconut Peanut Butter Bites with Almond Pulp

Print

Don't let your almond pulp go to waste after making homemade almond milk! Make these delicious no-bake toasted coconut peanut butter bites with almond pulp. You're just a few simple ingredients away from a healthy, tasty treat!

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1/2 cup almond pulp
• 1/2 cup desiccated unsweetened coconut*
• 1/2 cup pecans, chopped
• 1/3 cup raw honey
• 1/2 cup peanut butter
• 1 tsp cinnamon
• pinch of sea salt

Instructions

1. Place the almond pulp in a pan on low-medium heat. Heat for 3-4 minutes while stirring to remove some of the leftover moisture from the almond milk.* Pour into a small bowl.
2. Chop the pecans and place in the same pan that held the almond pulp and toast the chopped pecans, stirring frequently for 2-3 minutes until they just begin to toast.
3. Then, add the coconut to the chopped pecans and stir constantly with a plastic or wooden spoon to avoid burning. Toast coconut for an additional 1-2 minutes or until the coconut becomes a golden color and then promptly remove from the heat.
4. In the small bowl that holds the almond pulp, add the toasted coconut and pecans, peanut butter, honey, cinnamon, and sea salt. Give it a good mix until everything is well incorporated.
5. Finally, form the peanut butter mixture into balls using a tablespoon to measure to form about 18 balls.
6. Chill in the refrigerator for at least one hour.
7. Enjoy!

Notes

*Store in the refrigerator in an airtight container for up to three days or freeze for up to one month

*Shredded coconut would also work here, and will give a slightly different texture

*Almond pulp can be heated on the stove for longer to remove more moisture if desired

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 62mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 3g