Almond Pulp Brownies – Detoxinista

Have you ever wondered what to do with the pulp leftover from making almond milk? These rich and fudgy brownies are the solution.

I’ve spent the past week testing these to make sure they are as easy as possible. Here’s what I love about them:

• You can use the pulp immediately. As soon as you’re done making almond milk, you can use the wet pulp right away to make these brownies. There’s no need to dry it out first!
• They don’t taste healthy. Adults and kids have both tasted these brownies and told me that they taste like regular brownies. No one can guess they’re made with almond pulp instead of flour!

Next to hummus, these might be my favorite almond pulp recipe ever.

Almond Pulp Brownie Ingredients

Here’s what you’ll need:

• Almond pulp. This is the pulp that’s leftover from making a batch of homemade almond milk. I use 1 cup of almonds in my milk recipe, so the resulting pulp is about a 1/2 cup tightly packed. We’re using wet pulp in this recipe, so you can make it immediately after making a batch of almond milk. (No need to dry it first!)
• Coconut sugar. This is an all-natural granulated sugar that I keep in my pantry, but brown sugar would work similarly. Liquid sweeteners, like honey or maple syrup, won’t provide the same texture. (They are better for fluffy cakes and muffins.)
• Eggs. These provide structure that’s essential in grain-free baking. Since these brownies are made without flour, the eggs serve as the binding agent, holding them together. Avoid using flax eggs as a swap here, as the brownies may turn out under-baked and gooey.
• Coconut oil. This recipe doesn’t require as much oil as traditional brownies, but some is necessary for achieving the right texture. You can swap this for melted butter if you don’t need a dairy-free recipe.
• Cacao powder. I always use raw cacao powder because that’s what we keep in our pantry, but regular cocoa powder should work similarly. For a darker chocolate flavor, increase the amount to a half cup.

If you want to add chocolate chips or walnuts, you can customize these just like regular brownies.

Almond Pulp Recipe for Brownies

Step 1:

Preheat the oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal of the brownies later.

This recipe assumes you’re starting with almond pulp that’s still moist after making a batch of almond milk. Transfer it from your nut milk bag directly to a large bowl.

Next, add the coconut sugar, cacao powder, eggs, baking powder, vanilla extract, and salt.

Step 2:

Stir the ingredients together until you see no more clumps. I like to stir in the coconut oil last, since it can be affected by the cold eggs. (It will thicken the batter if the eggs are cold from the fridge; this won’t affect the final results, but it may cause the batter to be a little stiffer to work with.)

Fold in a few chocolate chips, if desired. I like to use mini ones! Transfer the batter to the pan and spread it out evenly with a spatula.

Step 3:

Bake the brownies at 350ºF for 20 minutes if you’re using a metal pan. (Metal pans are best for brownies!) If using a glass pan, you may need to bake them for an additional 5 minutes.

Remove the pan from the oven and let it cool completely. Then, the brownies are ready to be sliced into 16 squares.

These brownies have a very fudgy texture, so don’t be surprised if the middles stick to the knife as you slice them. You’ll need to wipe the blade between cuts carefully.

More REcipes to Try

If you try these almond pulp brownies, please leave a comment and star rating below to let me know how you like them.