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Raw Almond Pulp Chocolate Fudge Brownie
If ever you needed an excuse to start making your own almond milk, this raw almond pulp chocolate fudge brownie recipe would have to be it.
Because if you don’t have almond pulp left over from making raw almond milk, then you simply can’t make this slice, and that would be a travesty.
Be warned though – you may find this raw chocolate fudge so addictive that you find yourself obsessing about it, like I have been all day.
Remembering the rich, chocolatey taste. The sticky, gooey texture. The dense, comforting sensation in your belly.
Wondering when you’ll next get a chance to have a piece. Wondering how many pieces you can eat in one sitting. Wondering if you can bear to share it with anyone else.
We make almond milk every day or two in our house, so I’m always on the lookout for recipes to use it up.
But I haven’t had much success with all the different recipes I’ve tried – they were either too much effort or the texture of the pulp was just all wrong.
In fact, I’d had so many flops that I’d actually given up trying recipes to use up our leftover almond pulp.
Until this.
I’ll admit, this raw chocolate fudge recipe uses an obscene amount of dates.
And a ridiculous amount of cacao powder. And yet surprisingly, it’s not that sweet.
You need to store it in the freezer to keep it firm, but it never truly freezes.
Happily, the perfect way to eat it is straight from the freezer (with your bare hands, while nobody’s looking…)
Raw Almond Pulp Chocolate Fudge Brownie
This raw chocolate fudge brownie recipe is the perfect reason to start making your own almond milk. Be warned, you may become addicted.
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Makes: 24 pieces (12 serves)
Calories per serve: 290kcal
Ingredients
- 1 cup almond pulp , from making almond milk (about 160g)
- 1 cup cashews (140g)
- 2 cups medjool dates (480g)
- 2/3 cup cacao powder (65g)
- 1/2 cup shredded coconut (40g)
- 1/4 cup agave nectar (70g)
- 1/2 tsp salt
Method
- Grind cashews in food processor until very fine.
- Pit dates and add them to the cashew flour. Process until the dates are well chopped and the mixture starts sticking together.
- Add the almond pulp, cacao powder, coconut, agave and salt and process until well combined. Stop while there is still texture and air left in the mix.
- Transfer mixture into a brownie dish or small container and press down firmly.
- Freeze for a couple of hours, slice, and eat straight from the freezer.
Preparation
- Before: 8-12 hours (soaking almonds & making milk)
- During: 20 mins (mixing) + 10 mins (cleanup)
- After: 2+ hours (freezing)
- Need: Food processor
Nutrition Information
Serving: 80g (2 pieces); Calories: 290kcal; Carbohydrates: 41.6g; Protein: 7g; Fat: 14.7g; Saturated Fat: 3.7g; Polyunsaturated Fat: 2.6g; Monounsaturated Fat: 7.2g; Sodium: 102mg; Potassium: 558mg; Fiber: 7.4g; Sugar: 28.3g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 100mg; Iron: 2.5mg
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Tips
- Here’s a simple recipe for making your own raw almond milk at home.
- If you don’t have almond pulp leftover from making almond milk, then don’t bother with this recipe. Try a different raw chocolate fudge brownie recipe instead.
- I actually doubled this recipe from The Rawtarian, because our almond milk recipe makes a full cup of almond pulp, so you can adjust the quantities up or down if you need to.
- This fudge needs to be stored in the freezer. Don’t refrigerate it or defrost it. Trust me, it’s utterly edible straight from the freezer.
- You could add chocolate icing, chocolate sauce, or even chocolate ice cream to this raw chocolate fudge brownie for an even more decadent dish.
- You could double the recipe and turn this into an awesome chocolate mud-cake as well.
Time to go make some more almond milk, methinks.
Have an awesome day!
I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours.
I've always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues.
I love blending science and alternative approaches to find the best of both worlds, and I'm always looking for ways to create more amazing health and happiness in my life.
Learn more about me
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This design is available in a range of sizes, colours and styles, including t-shirts, hoodies, face masks, tote bags, stickers, phone cases and more.
Sarah says
So awesome! Really delicious, thank you very much.
You know what it goes great with?
A glass of almond milk :)
Nikki says
Hi Sarah,
Absolutely! That’s definitely an awesome combination. Glad you’re enjoying it.
Deanna Hammitt says
I had several thoughts of what I’d use the pulp for before I got to the bottom & saw your brownie recipe-the 2 I think would work best are added to oatmeal and to granola snack. Also would probably work great in muffin and certain cookie recipes. Just a thought…
Thanks for sharing your great “simple” idea! I’ve done tshirts and those kitchen clothes and neither works well, so gave up!
Nikki says
Hi Deanna,
I’m glad you found it all so helpful.
Using the pulp in oatmeal and muffins and granola might work well too. Thanks for the suggestions.
Nannarelle says
Could you use coconut pulp instead of the almond pulp? Or could you use almond meal. I don’t make almond milk, only coconut milk
Nikki says
Hi Nannarelle,
You could certainly use almond meal, and I reckon it would be worth a try with the coconut pulp.
A lot of the purpose of the almond pulp, (apart from not having to throw it away), is for bulk. If you’ve ever eaten fresh almond pulp (yes, I have tasted it in the name of science) it’s quite bland and a bit like eating paper (yes, I’ve done that too). In other words, anything that is also bland and finely ground, like say coconut milk pulp, should work too.
And maybe the coconut pulp will give it a nice extra boost of coconut as well (although the chocolate flavour is quite strong).
If you decide to give it a go, I’d love to know how it turns out.
Dena says
Where can I get flaked coconut
Nikki says
Hi Dena,
I just buy from from my local health food shop, but you can also usually find it at the supermarket as well.
Here’s a link to a possible option on Amazon to get you started:
Bob’s Red Mill Unsweetened Flaked Coconut
Jenn says
Do you just add the almond pulp directly from making the milk or do you dry it out?
Nikki says
Hi Jenn,
For this recipe, I’ve been adding it fresh (in other words, using it straight after making milk), but I’m sure you could also dry the pulp and then rehydrate it when you’re ready to use it by adding back some water. I have LOTS of dried almond pulp, and doing it this way would allow you to make fudge whenever you feel like it, so this might be an experiment worth doing!
almond says
This is delicious.
Thank you for sharing
Nikki says
Great to hear! You’re most welcome.
Sas says
Hi, I’d love to try this recipe but I’m allergic to cashews. Do you think I could use another kind of nuts or maybe dried coconut?
Nikki says
Hi Sas,
I’m sure you could give another nut a try – maybe macadamias, or brazil nuts – and adding more coconut would be delicious too. You might even be able to use sunflower seeds in place of the cashews. I haven’t made it with anything else, but I’d love to know how it goes.
Shanice says
Hi :)) thank you very much for a great recipe :)
I used 1 cup of Brazil nut pulp, 1 cup Brazil nuts, 1 cup shredded coconut, 1/2 cup coconut oil, 2/3 cup of cacao powder, 1/2 cup of agave nectar and 1/4 cacao nibs- and spreader a light layer of agave nectar on top and popped in freezer- delicious :). Would of made almond, but these were the materials I had. Great recipe :)!!
Nikki says
Hi Shanice,
The brazil nuts sound delicious, and I love the way you improvised with the ingredients you had. Yum!
Jackie says
Hi… I’m ice cream freak. Thanks for these recipes. Love it.
Nikki says
You’re most welcome. Hope you enjoy them.
Ruth says
Hi, do you use fresh dates or dried ones? Many thanks.
Nikki says
Hi Ruth,
I used dried medjool dates that are still quite soft and sticky. I’ve never seen fresh dates at my local fruit & veggie shop, but I’d love to try them one day.
Linda says
Order from the datepeople.net … they’re fantastic!!!
Nikki Stokes says
Good to know, thank you!
Chelsie Stickel says
Do you think I could use Honey instead of agave and have it taste good? I can’t use agave :(
Nikki says
Hi Chelsie,
Absolutely, you could use honey, and I think it would work well. In fact, I’d say you could use any liquid sweetener, including honey (not vegan, raw if you can), coconut nectar, maple syrup (not raw), yacon syrup or whatever you prefer. Just try it and see how it goes. But I think you’ll be fine.
Robyn says
These are the best sweet treat I have had using leftover almond milk pulp. Thank you so much for posting this recipe! I used a cookie scoop to make “balls” and then store them in a container in the freezer using wax paper to separate the layers. They could also be rolled in ground nuts or cocoa for a fancier presentation. I have also used silicone ice cube molds to press the dough into and when set, I release them and store in a container in the freezer.Now I don’t dread making the almond milk because I know that the pulp won’t be sitting in the fridge waiting for me to get inspired!!
Nikki says
Hi Robyn,
You’re most welcome. I love your creativity, especially the ice-cube tray idea – little frozen chunks, ready at a moment’s notice.
flo dean says
hi robin
i made these today, and all i can say is they are yummy. i added honey to the recipe instead of agava, and i didnt have any coconut. but they stll tasted good, they will be on my favourite list from now.
Nikki says
Hi Flo,
I’m so glad they turned out well. They really are very forgiving too!
Debi Gifford says
just made this and instead of putting in a tray rolled them into good size balls and rolled in crushed almonds then froze x they taste just like the ‘energy balls’ sold at local health food shop …Divine, But a fraction of the cost !!! Thank you Debi
Nikki says
Hi Debi,
Sounds awesomely delicious! Thanks for sharing :)
Paula Clews says
I have used this recipe twice and my whole family (who are not so keen on the raw vegan lifestyle as I am) can’t get enough of it. On both occasions I have used maple syrup rather than agave as that was what I had to hand. Thanks so much for this recipe.
Nikki says
Hi Paula,
I love it! “Making raw vegan food irresistible” – we make a great team, you and me :)
Erica says
Nikki, thank you for sharing this wonderful recipe!
I am just starting out on my new lifestyle and was seriously worried about having to miss out on sweet treats and chocolate. This also helps my frugal tendencies as nothing from making the almond milk is wasted.
This recipe was so easy to make – I didn’t have any agave so used maple syrup instead – and it completely satisfies my after dinner sweet tooth; helping me stick to my new lifestyle is so much easier.
I can’t wait to snoop around your other recipes!
Nikki says
Hi Erica,
You are very welcome. It is nice to have ways to use up the leftover almond pulp, and this is SUCH a delicious way to do it.
Most of my recipes are pretty forgiving, so you can swap ingredients out if need be, without creating any disasters.
Enjoy your snoop. I think you’ll have a lot of fun with your new lifestyle :)
Caroline Clifford says
I absolutely love this! Any ideas in how to set it so it can be solid at room temp? Was thinking agar or Irish moss..? I have no idea tho
Nikki says
Hi Caroline,
I think to get the fudge brownie to set more firmly, you might just need something that absorbs some of the moisture, like flax meal (which would also help to bind it together), or maybe even chia seeds / meal. You might even find that adding some extra shredded coconut helps.
You could also try adding some coconut flour, seeing as it’s already got coconut in it, and that will definitely absorb moisture. It wouldn’t bind as well as flax, and I don’t know how it would change the texture.
You could try agar or irish moss, but it might add a slightly strange texture to the fudge brownie.
Also make sure your almond milk pulp is as “squished out” as you can make it.
Gary Boutin says
I am a new vegan. I am doing this for my health. After eating meat for over 64 years I have changed and now follow a full vegan life style. Since I am not a cook, I am learning from scratch and I love working on new kitchen ideas and recipes. I love this recipe. Thank you for posting it, I am in the process of making my own soy milk and next will be my own almond milk. But I hate to throw out left overs. This solves the problem.
Nikki says
Hi Gary,
Congratulations on making such a big change for your health. It’s totally worth it.
I’m glad you’re enjoying this recipe. It’s very delicious! And yes, now you don’t have to throw away the leftover almond pulp :)
Nikki
Paul says
Tried it yesterday. Very more ish . Used a little honey instead of nectar, probably a few less dates as I was bored with pitting. Might try adding more cashew or coconut or some dry almonds or ? next time Just to make it a little less sticky.
Nikki says
Hi Paul,
Sounds delicious. Extra cashews and/or coconut would definitely help to make it less sticky.
Karen says
Just started making homemade almond milk, and the challenge of not wasting the pulp is solved here. Made a half batch, just in case it wasn’t my thing, (plus I didn’t want to waste 2 cups of dates if I didn’t like the finished product). Right out of the food processor, it was like thick brownie batter, so yummy! I’ll be interested to see how the texture differs out of the freezer.
For those with leftover almond pulp who aren’t averse to baking, there’s a great cracker recipe at the vegan site, It Doesn’t Taste Like Chicken.
Thanks for the sweet (and frugal) treat!
Nikki says
Hi Karen,
Glad you liked it! It’s pretty good out of the freezer, I promise. And thanks for the tip for making crackers.