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Juicer's Delight: Choco PB Balls

Recipe

SRQ DAILY FRIDAY WEEKEND EDITION

FRIDAY MAY 6, 2016 |

BY VICKI CHELF

If you have taken juicing into your own hands, you may be wondering what to do with all that leftover pulp. This recipe, from my book Pulp Kitchen, will help you make a delicious treat with juicing pulp. These raw, vegan chocolate peanut butter balls are so healthful and simple that you will not believe how incredible they are.

Chocolate Peanut Butter Balls

Ingredients: 1 cup carrot pulp; 1 cup soft pitted medjool dates; ¾ cup crunchy peanut or almond butter; ½ cup cocoa powder; unsweetened shredded coconut, as needed.

Place the carrot pulp in a large mixing bowl and set aside.

In a Vitamix or food processor, combine the dates and peanut or almond butter. Process until relatively smooth, using the plunger of the Vitamix or a spatula to scrape the sides of the machine as needed.

Add the mixture to the large mixing bowl. Add the cocoa powder and knead well.

Shape the mixture into 26 balls of equal size. Roll each ball in coconut. Serve immediately, or store in a covered container in the refrigerator. 

Pulp Kitchen

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