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:
- Leftover almond pulp from straining your almond mylk (sorry no substitute for this)
- Medjool dates
- Fresh almond mylk
- Coconut oil
- Philosophie Cacao Magic or cacao powder
- Chocolate chips
- 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.
Almond Pulp Brownies
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