Gooey Raw Almond Pulp Brownies! Made another batch of almond milk using my nut milk bag and repurposed the almond pulp to make brownies. Not gonna lie, it took me a few tries to figure out how to use almond pulp, but I finally got it down and am loving it! These babes are raw, vegan, gluten free, and are soo gooey and delicious!
1 cup almond pulp
1/4 cup sunflower or almond butter
1/4 cup cacao powder
2 tbsp coconut flour
4 fresh medoolan dates (remove pits)
2 tbsp maple syrup or monkfruit sweetener
2 tbsp – 1/4 cup filtered water
1/4 cup chopped walnuts or pecans
1. Add the almond pulp, nut or seed butter, cacao powder, dates, maple syrup or monkfruit sweetener, and 2 tbsp filtered water to a food processor. Mix until the mixture reaches an even consistency and begins to stick together. You will repeatedly need to scoop the sides of the food processor throughout the process. If the mixture is too dry and not sticking together, add an additional 2 tbsp filtered water (for a total of 1/4 cup water) and blend again.
2. Once the mixture is evenly mixed, add 2 tbsp coconut flour. This is to add to the mixture and make it less gooey. Blend for a few seconds until the coconut flour has evenly mixed.
3. Transfer the mixture to a baking dish lined parchment paper. Spread the mixture evenly. Top with chopped walnuts or pecans. Refrigerate for about 30 minutes.
4. Remove from the refrigerator and cut into approximately 9 brownies.