Hazelnut Peanut Butter Bites

Well that didn’t take long ….after I made Hazelnut milk I didn’t want to throw out the nut pulp that is for sure!

So I came up with this quick recipe for Hazelnut Peanut Butter bites.  Fantastic way to use up your pulp after making any nut milk.

The possibilities are endless really.  See what you have in your pantry and get creative.  These would also be great rolled in coconut, I just didn’t have any  😉

Kid approved and a healthy tasty treat!



1 Cup Nut Pulp (fresh)

1/2 cup dates (soaked for about 20 minutes to soften them up)

1/2 cup rolled oats

1 Heaping Tbsp Natural Peanut Butter

Pinch of Sea Salt

Combine all ingredients in a food processor and process until it starts to come together and easily sticks together when pressed in between your fingers.

Roll into small balls in the palms of your hands and place on a parchment lined baking sheet.  Put in the freezer for about 10 minutes just to firm them up.  After that you can store them in the fridge separating layers with parchment paper to avoid sticking. (That is if they make it to the fridge).

And there you have it, fresh hazelnut milk AND a tasty treat all in one day!

Snack Bars

These are a definite go to in our house!  They are perfect for a morning or afternoon snack and full of nutrients for little ones and the whole family.

They are great to store in the fridge and are my kind of “grab and go” snack.  They have a lot of ingredients but are easy to make with a food processor, and once they’re made you’re covered for the week!


Ingredients: (Makes about 10-12 squares)

1 cup Toasted Almonds

1 1/2 cups Pitted Dates

1/4 cup Pepitas (pumpkin seeds)

1/4 cup Sunflower Seeds

2 Tsp Hemp Seeds

2 Tsp Sesame Seeds

1/4 cup Dried Cranberries

1 Tsp Cinnamon

1/4 Tsp Sea Salt

1/4 cup Maple Syrup

1 cup Rice Crisps (I use Nature’s Path)

1 1/2 cups Rolled Oats

To Make:

In a saucepan over medium heat, toast the almonds moving them around so as not to burn them.  Put them in the food processer and process until broken down into tiny pieces.  Add the dates by small handfuls pulsing the processor after each addition until combined.  Slowly add all of the remaining ingredients processing for about 5-10 seconds after each addition.  Process at the end until everything looks well combined, but do not overprocess.

Line a baking sheet with plastic wrap covering the edges. (I use 2 separate pieces).  Lay the mixture out on the baking sheet pushing it all to one end of the baking sheet. Press firmly into the corners and press down making it even.  Be sure to push it down very firm so it sticks together well (You can use a rolling pin to go over it too).

This is how you want it to look…..


Put in the freezer for 30 minutes to firm it up.  Remove from the freezer and lift the mixture off by the plastic wrap onto a cutting board.  Cut into squares/bars with a sharp knife and store in the fridge for a week or more.