I had almond pulp. It felt soft and smushy, like cookie dough. I felt inspired.

There were several things I know led to the ultimate failure of these very cute little cookies. 1) I forgot to pit the dates when I blended them into my almond milk. 2)Almond pulp + ground up date pits + shredded coconut needed something else to help it become moist and bind. 3) I shouldn’t bake.

But don’t worry.

I didn’t waste the chocolate.

Any of you had success with doing something edible with your almond pulp?

Yesterday did have a few yummy interludes.

Probably one of the best omelettes I’ve ever made. Gooey, rich, goat cheese. Fresh, sweet tomatoes. A schmear of salty, savory basil pesto. And of course those buttery, pillow-soft eggs. Ugh. I’ll be doing this again in just about an hour. Can’t wait.

More pickles, which are simply the best snacks ever. This time I used white vinegar and like them even more. They taste more like dill pickles. But better.

Are you wondering how to make your own almond milk? I’ll refer you to my friend, Megan over at Detoxinista.

Just remember to pit your dates.