Well, this changes everything! I’m always looking out for ways to use the almond pulp that is the by-product of home-made almond milk. It was really hot last week and I didn’t feel like baking my fruity seedy almond pulp biscuits. In fact, I was craving mini raw vegan cheesecake. Suddenly I thought, why don’t I try making the base with almond pulp, instead of almonds? Dear reader, it worked!
So now I have another option for using up almond pulp: my guess is that this substitution should work for most raw vegan dessert recipes which involve nuts and dates as a biscuity base. My reasoning here is that the dates provide the moisture that holds everything together, and the nuts are there to provide bulk and protein, which is still there in the almond pulp. Hooray!