Categories
dessert

Decadent Chocolate Almond Pulp Brownies

If you’re making my almond milk recipe, you have to make these brownies as well! The recipe leverages all the leftover pulp from the milk recipe and leaves you with rich and decadent brownies!

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After making my delicious almond milk, I was left with a ton of almond pulp. I had no idea what to do with it but I had so much I knew I had to do something so it wouldn’t all go to waste. After a bunch of googling, my friend and I decided to bake almond pulp brownies. I found a recipe online, and ended up with delicious brownies! To be fair, they are less the consistency of brownies, and more the consistency of flourless cake but they are so rich & chocolately that I couldn’t care less.
BEST FOR– when you have just made almond milk and have an abundance of leftover pulp!
MUSICAL PAIRING – “The Girl” by City and Colour

INGREDIENTS

4 large eggs
1 + ¼ cup unrefined sugar
¼ tsp. vanilla extract
½ tsp.  sea salt
½ cup coconut oil
¾ packed chocolate almond milk pulp
½ cup unsweetened cocoa powder
¼ cup chocolate chunks
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DIRECTIONS
Prep work: Preheat oven to 350ºF and line a 8 or 9 inch square baking pan with parchment paper. The parchment paper isn’t 100% mandatory, but I really recommend it because it helps the cooked brownies not come apart when you take them out of the baking tin.
Add eggs, sugar, salt, and vanilla extract to a large bowl. Mix with an electric hand mixer (or in a stand mixer) until light and fluffy.
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In a small saucepan, melt the coconut oil over a low heat. Add the chocolate almond nut pulp and stir to combine. Stir and heat for about 5 minutes, or until warm to touch. It’s kind of going to resemble dog food, but don’t worry.
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Remove nut pulp and coconut milk concoction from heat and add to the other mixture. Stir with mixer on the lowest setting. Then sift cocoa powder into the other mixture and mix on the lowest setting.
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Pour batter onto parchment paper lined baking pan. Bake for 10 minutes, the remove and sprinkle chocolate chunks on top. Bake for an additional 15 minutes. If they fail the toothpick test at this point, (mine did) bake for another 5.
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Let cool completely. This part is hard but super important because there is no real flour so they need time to solidify. Cut into pieces and enjoy!
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