You know what’s really scary? How much food we waste.

In the US, it’s estimated we waste 30-40% of the food produced. Along with the food that’s wasted, all the resources (including time, energy, money, labor, transportation, etc.) that went into producing that food is also wasted. Per capita consumers waste between 95-115 kg a year in Europe and North America. By contrast, consumers in sub-Saharan Africa, south and south-eastern Asia throw away only 6-11 kg per person per year.

The good news (wait for it) is that consumers (meaning YOU & ME) are huge contributors to food waste. In fact, retailers and consumers are responsible of 40% of the food that’s wasted. Why is that good news? Because WE CAN DO SOMETHING ABOUT OUR OWN HABITS.

One of my favorite ways to prevent food waste is to repurpose ingredients, which brings me to these NO BAKE WALNUT DATE COOKIES. The secret ingredient is the leftover almond skins from making #homemade almond milk in my NutraMilk machine (my go-to appliance for making zero waste nut milks and nut butters). When using the NutraMilk to make almond milk, there’s much less almond pulp leftover than when using other methods of making almond milk. You can easily repurpose the little pulp that’s leftover! They’re are great mixed into cereal or overnight oats, on their own, mixed into sauces, or in THESE NO BAKE COOKIES. The leftover pulp adds healthy fats, fiber, and creaminess to your recipes! FYI: These cookies are vegan, plant based, vegetarian, gluten free, added sugar free, and dairy free!

I use my NutraMilk* every week and highly suggest it as a must-have kitchen appliance! Use code ABBY50 for $50 off + free shipping.

WALNUT DATE NO BAKE COOKIES (makes 15 cookies)

Ingredients

• ½ cup peanut butter

• ½ cup coconut flour

• 8 pitted dates

• ½ cup walnuts

• 1 tbsp vanilla extract

• Sea Salt

• Leftover almond skins from making almond milk

• Chocolate Coating (optional): dark chocolate + coconut oil

 Directions:

1. After making almond milk, leave the leftover skins in the NutraMilk container. Add the peanut butter, coconut flour, 4 pitted dates, ¼ cup walnuts, vanilla extract and sea salt to the container. Blend on the butter cycle for 4 minutes.

2. While the mixture is blending, chop up the remaining dates and walnuts and add them to a mixing bowl.

3. Once the mixture is ready, add it to the mixing bowl with the chopped dates and walnuts. Form the cookies and place them in the refrigerator or freezer.

4. Optional: Melt some dark chocolate and coconut oil in a small pan over medium heat. Watch carefully so you don’t burn them. Take the cookies that have hardened out of the fridge and dip them into the chocolate. Place them in a glass container and then back in the refrigerator for the chocolate to set. 

5. Store in an airtight glass container in the refrigerator or freezer (I prefer the freezer!).

*Thank you for supporting me and the brands that I love. It’s a privilege to work with NutraMilk and share healthy, sustainable recipes.

Sources: FAO