There is something about making my own almond milk that just tickles me. I’m not sure why. Maybe because I don’t have access to a cow for milking, so milking almonds is currently about the closest I get to feeling like a farmer (seeing how I am lacking in the green thumb department!) 
For many of my health-conscious readers, this is old hat. But because it might be new for some, I’d like to share how easy it is.
Soak a batch of almonds overnight in water in the fridge. The next day, rinse with new water and drain Scoop out enough to fill a one-cup measure. Plop it in your high-speed blender (such as my beloved BlendTec) along with 32 oz water, a few shakes of cinnamon and a packet of stevia.
Blend until you have liquid.
Using cheesecloth (secured to a pitcher with a hefty rubberband), a fine mesh strainer or a nut milk bag (although if you have a nut milk bag, chances are you are already a nut milk pro), pour the blended liquid through to strain.
Be sure whatever you are pouring into holds MORE than 32 oz. 
Should go without saying, but you never know!
Once all the liquid has drained, squeeze the remaining liquid out of the pulp left in the cheesecloth/strainer.
Refrigerate your nutmilk, reserving the remaining pulp (more on that in a second).
You can try different flavors for your “milks”: Brigitte Mars adds raw honey or soaked dates to her mixture. Or you can try Ani Pyho’s chocolate version.
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But now for the fun part! This is where the Chocolate Salty Balls come in…
Do I have any South Park fans here? 
Take that squeezed nut pulp, toss it in your food processor with some pitted medjool dates (I used 4), a healthy sprinkle of unsweetened shredded coconut and about 1/2 tbsp almond butter (or peanut butter.) Run the processor until it’s all mixed well. Form into small balls, then roll them around in carob powder (or cocoa powder). I let mine sit overnight in the fridge and the powder absorbed some of the moisture which darkened the carob powder to a deep chocolate color.
Mmm look how tasty!
If you truly want them to be ‘salty’ balls, add a few pinches of sea salt before you food process. You could also toss them in the coconut flakes in lieu of the carob powder to make them “hairy dog” style.
These are similar to some of the “raw donut hole” recipes I’ve seen around the blogosphere, but the ones I’ve seen use the soaked nuts without making the milk step first. I wanted to make something out of that pulp that was leftover because almonds aren’t cheap and it seemed like such a waste to toss it!
They were good – not to sweet but enough to make you feel like you were getting a little treat after dinner.
Let me know what you think if you make them! Or how you tweak it to make it your own flavor!
Have a great day everyone!
– Shari B. =)
