1 cup almond pulp (from making almond milk*)
1 cup pitted dates
desiccated coconut for rolling
Place almond pulp and dates in a blender or food processor and mill until fine. transfer mixture to a bowl. Roll small spoonfuls of mixture to from mini ‘logs’. Roll in desiccated coconut and place in an airtight container in the fridge.
Logs will last up to two weeks in the fridge and 6 months in the freezer.
- If you haven’t got almond pulp, use whole almonds (preferably activated) and add just enough filtered water or melted coconut oil to bring mixture together after milling in a blender.
- Coconut flakes can be used in place of almonds in the recipe with varying texture. Again add a little melted coconut oil to bring the mixture together if needed. These are a great nut-free snack for school lunches.