Making soy milk generates a lot of okara (soy lees) as byproduct. It still has a lot of goodness left, so I don’t like to throw it away, but the texture isn’t super appealing (like wheat bran). There are some traditional recipes meant to use up okara (like unohana), but these protein/nut/chocolate breakfast balls are better and pretty easy.
Original recipe (don’t remember where it’s from)
- 1/4 cup (64 g) nut butter
- 0.83 cups (83 g) quick oats
- 18 g protein powder
- 13 g cocoa powder
- 28 g maple syrup
- 1 Tbsp milk
- 28 g melted chocolate
Mix and roll into balls.
Recipe modified to use okara
- 54 g nut butter
- 25 g quick oats
- 25 g dry shredded coconut
- 50 g damp okara. Reduce somewhat if dry
- 13 g cocoa powder
- 56 g dark chocolate
- 1 (?) Tbsp milk if okara is dry
Okara ball recipe scaled up
- 216 g nut butter
- 100 g quick oats
- 100 g dry shredded coconut
- 200 g damp okara. Reduce somewhat if dry
- 52 g cocoa powder
- 225 g dark chocolate
- 4 (?) Tbsp milk if okara is dry