An Ancient Pulse Recipe that’s Vegan and Keto Friendly

Making this Vegan keto-friendly ancient pulse recipe is so easy; Mix the finely chopped cashews, almonds, hazelnuts, chia seed, flaxseed, hemp seeds, buckwheat, black sesame seed, currants, and salt with grape seed oil, and coconut oil until sticky.

Roll into balls and set aside. You could add mango or apricot to give your pulse a distinctly tropical flavor if you choose (but this won’t be keto). Let’s dive deeper into this so you can get your pulse mix just right.

Did you know that pulses are eaten around the world? They have many health benefits because they are nutrient-dense foods. Typically, pulses are not suitable for a ketogenic diet because they normally contain lentils, bean, chickpeas and legumes.

However, this is our take on pulse, and this recipe is Vegan and Keto friendly. Winning! I use this to help me get through the afternoon when I’m following an intermittent fasting regime.

Why is this Pulse so good?

This fantastic ancient pulse recipe not only tastes good, but it is also:

  • raw
  • Vegan
  • rich in healthy fats,
  • nutrient-dense,
  • helps with feeling full, and
  • is slow-burning.

As far as the Ketogenic diet for Vegan travelers is concerned, this pulse contains a medium amount of carbs. So treat this as a snack, and not a meal.

You’ll notice that the serving size is rather small. This is to reduce the number of carbohydrates you’ll be consuming. As there are many healthy fats, it will help you feel full.

The mixture has a long shelf life. Once you’ve made your pulse, store it in zip-lock bags or vacuum-sealed bag. I also like to freeze it in small balls and take only what I want, when I want it.

The pulse doesn’t take long to thaw out and the flavors are rich and decadent.

An Ancient Pulse Recipe that's Vegan and Keto Friendly. Image shows keto pulse balls coated with pistachio with the text overlaid reading "ancient pulse recipe"


Approx 40 portions

Time frame

Preparation: 15 minutes
Freeze: 10 minutes


  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup raw hazelnuts
  • 1 cup pistachios
  • 1/2 cup chia seeds
  • 1/2 cup flaxseeds
  • 1/2 cup hemp seeds
  • 1/2 cup buckwheat
  • 1/4 cup black sesame seed
  • 1/2 cup currants
  • 1 tablespoon Himalayan salt
  • 1 tablespoon grape seed oil
  • 4 cups pitted dried dates
  • 1 to 4 tablespoons of coconut oil (The dried fruit make the pulse sticky, so be careful not to add too much oil)

For a tropical flavor add 1 cup dried mango or dried apricot

You will also need

  • Baking trays
  • Food processor
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Baking paper
  • Zip-lock bags, or airtight container


  1. Measure out your ingredients.
  2. Add them all to your food processor, leaving the coconut oil until last.
  3. Mix the ingredients together until they have the texture somewhere between grains of rice and breadcrumbs.
  4. If the mixture needs some extra moisture, add the coconut oil a little bit at a time.
  5. The mixture should be pliable and easy to shape into bite-sized pieces.
  6. Lay baking paper on a baking tray.
  7. Roll the pulse into balls and lay them onto the baking tray.
  8. Place in the freezer to chill for 10 minutes. This will allow the oils to set a bit.
  9. Place the pulse into zip-lock bags or an airtight container. Also suitable for vacuum seal bags.
  10. Your pulse is ready to snack on as soon as it’s mixed. So feel free to have a taste.


The process of eating pulse is a mindful practice. Don’t chew and swallow but slow down and enjoy the experience.

  1. Take a small amount of pulse and place it on the palm of your hand.
  2. Inspect the pulse. Study the texture, the colors and the way the light plays with its surface.
  3. Then pick it up and roll it around between your fingers.
  4. Squish it a bit, smell it, admire it. Allow your senses to go and embrace the moment. Eating pulse is more than a physical sustenance thing, true digestion begins before you put the foods in your mouth. Notice the way your mouth fills with saliva in anticipation of the treat to come.
  5. Put the pulse on your tongue and taste it.
  6. When you are ready, bite into it and notice how the flavors are released. Take time to think about where in your mouth can you really taste the flavors? Consider how you would describe it?
  7. Chew it very slowly before swallowing.
  8. Alternatively, you might like to suck on it rather than chewing it. The pulse will last longer which will reduce the amount you will eat. This will reduce the carbohydrate intake and help you feel satisfied with the experience.

This ancient pulse recipe is quick to throw together and great for snacking. We enjoy nibbling on the pulse when we’re hiking to give us a bit of lift. Feel free to mix things up a bit and add some different nuts to give this blend a different flavor.

Last Updated on 11 months by D&C Editorial Team

About the Author

Christine has long been on the path to optimal health. With a history of weight loss coaching she is driven by a passion for nutrition, health and wellness. Having grown up in Africa before migrating to New Zealand, and then Australia, she has seen very strong contrasts in quality of life and is driven to help others understand the importance of taking a holistic approach to life.

Item added to cart.
0 items - $0.00