Chocolate Cookie Dough Bites

Chocolate Cookie Dough Bites

Once you start making your own nut milk, you’ll also notice you’ll be left with extra nut pulp. Nut pulp is what’s left in your nut milk bag once you’ve strained all the ingredients. It’s basically like a flour!

Along with my basic almond milk recipe, I’m providing you with a recipe for my Nut Pulp Freezer Chocolate Cookie Dough Bites. Trust me, you’ll want to try these. I keep them in the freezer to maintain their doughy texture and they’re a great snack to keep on hand when your sweet tooth strikes.

Homemade Vanilla Almond Milk

Yield: About 5-6 cups. Keeps for about 3-5 days in the fridge.


  • 1 cup almonds (soaked overnight)
  • 5 cups filtered water
  • 1 tsp vanilla extract
  • dash of pink himalayan sea salt


  1. Rinse soaked almonds
  2. Add almonds, 5 cups water, vanilla, and salt to the blender
  3. Blend on high for about 1 minute
  4. Place Nut Milk bag in a medium sized bowl and pour mixture into the bag
  5. Milk the bag! (this is my favorite part – it’s fun)
  6. Store milk in an airtight container in the fridge for about 3-5 days

Chocolate Cookie Dough Bites

Yield: about 12 balls

  • 1/3 cup chopped dates
  • 1 cup of leftover nut pulp
  • 2 tablespoons almond butter
  • 1 tablespoon coconut butter
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla
  • 1/8 tsp pink himalayan sea salt
  • 1/8 tsp cinnamon
  • 3 tablespoon chocolate chips


  1. Add ingredients (except chocolate chips) to small blender or food processor
  2. Mix until a dough forms
  3. Stir in chocolate chips
  4. Form into balls and store in freezer (I promise they’re wayyy better in the freezer! Especially if you let them sit for about a minute outside the freezer before indulging)
 Recipe and photos by / @skys_roots


Leave a comment

Please note: comments must be approved before they are published.

Left Continue shopping
Your Order

You have no items in your cart