Fudgy chocolate brownies… is there anything better? Try my easy almond milk… and make these brownies with the leftover pulp! No waste, no guilt 🙂 Gluten-free, sugar-free, dairy-free, vegan-friendly, so so easy! Enjoy xx
For: 12 brownies
- 3/4 cup almond pulp (left over from almond milk using 1 cup soaked almonds)
- 1 cup sweet potato baked until soft
- 1/3 cup teff flour
- 1/4 cup raw cacao
- 3 tbsp xylitol
- 3 tbsp coconut oil melted
- 2-3 tbsp filtered water
- 1/2 tsp vanilla extract (optional)
- pinch sea salt
- Combine all ingredients in a food processor, adding the water last.
- Add water 1 tbsp at a time, and stop when the batter resembles a very thick smoothie/mousse. (Note: how much water you need depends on the dampness of your pulp).
- Preheat the oven to 180 C.
- Line a small baking tray with non-stick paper and spoon the mixture out from your processor using a spatula.
- Pat it down to a firm, smooth block with no holes.
- Place in the oven and bake for 35-40 minutes.
- Remove from oven and allow to stand for 20 minutes or longer, until cooled. This allows it to firm and stick together.
- Slice it up and serve! Or store in an airtight container for the week.