Making lots of lovely horchata means that you’ll end up with lots of tiger nut pulp left over from the process. The pulp is really full of fibre and nutrients and so I am always looking for ways to use it to make something delicious. This is a really easy and simple way to make use of the nutritious pulp left over from making horchata. This recipe can be used as a base to add your own favourite ingredients. Be creative and see what tasty variations you can come up with, but when adding extra ingredients remember to make sure you also adjust the amount of dates and coconut oil to make sure that the mixture holds together well.
- 200g left over tiger nut pulp
- 2 tbsp/35g coconut oil (melted)
- 100g medjool dates
- desiccated coconut
Using a food processor process the pulp, dates and coconut oil until the mixture starts to come together. Take a spoonful or so of the mixture and using your hands form into balls, you’ll find this easier with wet hands. Then simply roll the balls around in the cinnamon or in the desiccated coconut to coat. Place in a fridge to cool and set slightly before serving. These are a really healthy and tasty treat which should keep for at least a week in a fridge if you are lucky, although in all honesty they have never lasted more than a couple of days in my fridge before they are all gone!