I’ve recently been experimenting with homemade milks, and so far I think homemade coconut milk might be my favourite! See recipe here if you’d like to try making your own.
I saved the leftover coconut pulp from making the milk and used them in these delicious whole-food truffles! I’m calling them “truffles” as opposed to my usual “energy bites” as these have more sweetener (i.e. honey) than my typical recipes. That being said, I always try to get by with the least amount of added sugars as possible- so these are only slightly sweet, but super chocolaty and tasty regardless! These truffles are full of healthy fats and fibre and the flavour combination is so delicious.
1 cup coconut pulp (i.e. leftover pulp from making homemade coconut milk)
1/2 cup pistachios
4 tbsp unsweetened cocoa powder
1 tsp orange zest
2 tbsp freshly squeezed orange juice
3 tbsp coconut butter*
2.5 tbsp honey
Pinch of salt
Optional items for rolling:
Additional chopped pistachios
Unsweetened cocoa powder
1) Place all ingredients into a food processor and pulse until well combined.
2) Roll mixture into 1-inch balls.
3) Roll in additional toppings if desired (though they’re also great plain!).
*May substitute coconut butter for coconut oil, though I have not tried this. May require a little less as coconut oil is more oily than coconut butter.
**I did not measure ingredients for the chocolate coating! I just melted a spoonful (likely 2 tbsp) of coconut butter with unsweetened cocoa powder (about 2 tsp) and a small squeeze of honey (to taste). Heat in a small saucepan over low heat until melted.