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Almond Pulp Brownies:

I had made some fresh Almond Mylk in my Almond Cow machine the other day. And I had my leftover almond pulp that I did not want to go to waste. And so these vegan almond pulp brownies were born. But this recipe is definitely a specialty recipe. Because if you don’t have the almond pulp I am sorry but I don’t have any substitutes for you.

Ingredients you will need:

  1. Leftover almond pulp from straining your almond mylk (sorry no substitute for this)
  2. Medjool dates
  3. Fresh almond mylk
  4. Coconut oil
  5. Philosophie Cacao Magic or cacao powder
  6. Chocolate chips
  7. Baking soda

How to prepare:

I added everything except the chocolate chips to my food processor and processed for about 30 seconds. Then I folded in the chocolate chips, added to a lined 8×8 baking dish, and topped with more chocolate chips for good measures. I baked on 350 F for 20-25 minutes and let cool completely. To help firm them up a bit more, I stuck them in the refrigerator for a few hours.

Tip:

I find that when I make my baked goods flourless and eggless they always do better sitting in the refrigerator over night or for a few hours. And so if you make these are find they are still too wet, just either stick them in the refrigerator or freezer to firm up.

Enjoying these brownies:

These brownies can be enjoyed at room temperature, reheated in oven for a few minutes, or enjoyed cold. And for some added sweetness sprinkle a bit of powdered sugar on top.

Print Recipe

Almond Pulp Brownies

Makes 9

Ingredients

  • 1 cup left over almond pulp with the 2 dates in the mix
  • 3 additional medjool dates
  • 1 tsp vanilla extract
  • 1/4 cup almond mylk
  • 2 heaping Tbsp coconut oil
  • 1/3 cup Philosophie cacao magic or substitute cacao
  • 1/2 cup chocolate chips
  • 1 tsp baking soda

Instructions

  • Add everything except chocolate chips to food processor or a high powdered blender and process
  • Add to a lined 8x8 baking dish
  • Top with more chocolate chips
  • Bake 350 F 20-23 minutes
  • Once done I let cool and then stuck in the refrigerator for a few hours to firm up more
  • Enjoy at room temperature with a sprinkle of some powdered sugar
  • Store in airtight container in refrigerator
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