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Almond Pulp Brownies

Almond Pulp Brownies
Serves: 12 brownies Prep time: 10min. Cook time: 40min.
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

Ingredients

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 

Instructions

  1. Combine all ingredients in a food processor, adding the water last.
  2. 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).
  3. Preheat the oven to 180 C.
  4. Line a small baking tray with non-stick paper and spoon the mixture out from your processor using a spatula.
  5. Pat it down to a firm, smooth block with no holes.
  6. Place in the oven and bake for 35-40 minutes.
  7. Remove from oven and allow to stand for 20 minutes or longer, until cooled. This allows it to firm and stick together.
  8. Slice it up and serve! Or store in an airtight container for the week.

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