Almond Delight Recipe 455

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ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)



Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies) image

Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.

Provided by JoyFullGrl

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 56m

Yield 22

Number Of Ingredients 15

8 pitted dates
2 cups moist almond pulp from making almond milk
⅓ cup rolled oats
¼ cup almond milk
3 tablespoons blanched almond flour
2 tablespoons coconut flour
2 tablespoons coconut oil, melted
1 tablespoon applesauce
1 tablespoon vanilla extract
1 tablespoon cacao nibs, ground
4 pinches ground cinnamon
4 dashes salt
1 dash ground nutmeg
¼ cup water
⅓ cup chopped vegan dark chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
  • Soak dates in hot water until soft, 6 to 10 minutes. Drain.
  • Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
  • Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
  • Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g

ALMOND DELIGHT RECIPE - (4.5/5)



Almond Delight Recipe - (4.5/5) image

Provided by á-9378

Number Of Ingredients 8

1/4 Cup Brown Sugar
1/2 Cup Butter
1 Cup Flour
3/4 Cup Coconut
2 Small Bag Siliced Almonds
1 Large Cool Whip
2 Large Pkg Vanilla Instant Pudding
2 2/3 Cup Milk

Steps:

  • Melt butter in cake pan add brown sugar, flour, coconut, almond mix well and bake in oven 350 degrees 15 -20 minutes till brown stirring a few times. Take out and cool. mix pudding and milk till thick than add cool whip until blended. Pour 1/2 pudding mixture into glass 8x12 dish sprinkle 1/2 almond mixture and then repeat finsih with the almond topping and chill.

ALMOND DELIGHT



Almond Delight image

Another tasty dish from my American Profile cookbook! ENJOY!

Provided by Stephanie Dodd

Categories     Cookies

Time 40m

Number Of Ingredients 5

1/4 c brown sugar, firmly packed
1/2 c margarine, melted
1/2 c sliced almonds
1 c flaked coconut
1 c flour

Steps:

  • 1. Filling: 2 (3 oz) boxes instant coconut pudding 2 cups cold milk, 8 oz. Whipped Topping
  • 2. Stir brown sugar, margarine,almonds, coconut, and flour until blended. Pour into shallow baking pan and bake at 350 degrees for 30 minutes, stirring several times while baking. (will resemble granola). Remove the crumb mixture from oven to cool. Combine pudding, milk, and whipped topping and set in refrigerator to thicken (about 10 minutes). In a 9" square pan, sprinkle 3/4 of crumb mixture; cover with thickened filling, and top with remaining crumbs! DELISH!

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