Guys, I fear we might have a problem.
A big problem…
You see, ever since I started making my own almond milk, I’ve become fascinated with finding creative ways to use the pulp that gets left behind.
And I do mean FASCINATED! I use the stuff everywhere. I try all sorts of different things.
While this is extremely exciting for me and might be an ideal situation for those of you who, like me, are avid “home made nut milk aficionados”, it may become a tad annoying to those of you who don’t really care to make their own milk and, therefore, don’t have access to almond pulp.
The thing is, you see, I generate so much pulp on a weekly basis now, I just HAVE to find ways to use it up; You know me, can’t let any food go to waste!
Sadly, or happily, depending on which angle you look at this issue, a lot of my experimentations don’t really meet my standards and will never make it on this site.
But those recipes that do make it on here are usually WELL worth trying. Probably even worth making a batch of milk just so you can get the pulp!
This one certainly fits that bill!
These super cute and decadent little brownie wannabe fudgy bites really live up to their name. In fact, they are about a hundred times better than they look in pictures. You’ll have to forgive me, I was on the phone, dealing car insurance quotes for my son while taking these pics. Not necessarily the best conditions to get inspired and pull awesome results, you see?
But trust me, they are sinfully good. So dense and chewy and fudgy and sweet and super chocolaty… plus, they will fill you up and keep you satisfied for a fairly long time!
They make for a great snack, or light breakfast on the go. Oh, and a healthy dessert too, why not? Just don’t overdo it if you’re gonna have them for dessert because I am telling you, they are very filling!
Also, I’m pretty certain that regular almond meal could be subbed for almond pulp without really affecting the integrity of the recipe, and that much probably holds true for all recipes that call for the pulp.
Trust me, they are definitely worth experimenting if you don’t have any almond pulp on hand.
Who knows, they might turn out even better…
I know I would give it a try!
INGREDIENTS
- 1 ripe banana
- 1 ripe avocado
- ½ cup date paste *See note
- 2 cups almond pulp leftover from milk
- ½ cup extra dark cocoa powder
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsweetened shredded coconut
- ¼ cup unsalted pistachio, shelled and chopped
- ¼ cup cacao nibs
- ¼ cup unsweetened shredded coconut (to “line” muffin tins)
- 25 whole raw almonds
INSTRUCTIONS
- Preheat oven to 375F
- Coat two non-stick 12-mini muffin pans with cooking spray and add about ¼ tsp of unsweetened shredded coconut to the bottom of each cup. Shake the pans gently so that the coconut climbs and clings to the sides a bit. Set aside.
- Add banana, avocado and date paste to your food processor and blend until smooth and creamy.
- Add almond pulp, cocoa powder, coconut flour, cinnamon and salt and blend until well incorporated, mo more. Throw in coconut, pistachios and cacao nibs and pulse a few times just to mix them in.
- Divide this mixture between the 24 cups of your prepared mini muffin pans.
- Gently press a whole almond on top of each “muffin” and place in the oven for 20 minutes.
- Allow to cool completely on a cooling rack before removing from pan.
- Keep in an airtight container in the refrigerator for up to a week.
Notes
* To make date paste, simply pack a glass jar (Mason type) full of pitted dates then top with water. Put that in the fridge for 24 hours then process in the food processor until nice and smooth then transfer this mixture back into the jar. This will keep for several weeks in the refrigerator (if you don’t end up eating it all by the spoonful!)
Grain Free, Gluten Free, Vegan, No Sugar Added, Paleo Friendly
These look yummy! And I’m all for different ways to use the almond pulp so keep them coming!
Oh, don’t worry about that Joann! I get the feeling that there will be at least one “almond pulp” recipe per week for a little while. I am just so totally addicted to that milk! Right now, I’m thinking pizza crust, and I think that my next “batch” will be dedicated to that! Let’s hope it turns out!
These look great – I love the idea of them being bite sized AND healthy. Seeing as I get hungry every three hours without fail, I’m often in need of filling snacks…
another great and healthy post! looks divine!
I love the recipe format! And it’s great that you’re able to use up the leftover almond pulp. I don’t like almond milk, but if I did, I’d really really want a recipe like this to use up the leftover stuff. This looks like the perfect recipe for that!
I hope the chocolate cake is coming soon! My avocados are ready to go.
I’m right there with you on finding ways to re-use my almond pulp, and they always include chocolate.
Wow, these look ultra healthy. Talk about creativity. These are great as energy bites, on the go or just as a sweet treat, although I am sure they are not that sweet right? Great pictures!!
Just discovered you, and loving what I am seeing. One question: do you have the nutrition info on your recipes?
No, sorry I don’t! That is one thing that I need to look into for the future, though!
Mary – there are a number of free apps and websites where you can plug in the ingredients and get the nutrition information. I use the Pro version of MyNetDiary but there is a free app and a website as well. You can plug in the amounts for the recipe and then it will figure out the info per serving based on what you put in for a serving (1/2, 1/8, etc.) This one might be a little tricky because of the date paste and the almond pulp. I didn’t keep track of how many dates I used or their weight when I made mine but next time I will. Not sure how to calculate the info for the almond milk vs. almond pulp.
These look great! I wish we had coconut flour here, it seems to be really popular now and many recipe use it.
Dates, coconut, almond pulp/meal, does it get any better ! These are definitely for me. Healthy, yummy and nutritious. Thank you.
These look fabulous! Love the new use to almond pulp.
Great website! I made this recipe but found mine to be bland and dry. I did have to substitute potato flour for the coconut flour and my cacao powder was not dark. Maybe if I had added more banana. I was wondering if when you make the date paste you use water in the processor with the dates, or just the dates solo. I did the latter. I’m also wondering about the almond pulp – did you dry it in the oven before using? Thanks!
Hey Josie! Thanks for your comment, I appreciate it!
I’m currently working on making an official post/recipe for that date paste, since it seems like a lot of people have questions about it, so keep an eye out for that one, it should be coming pretty soon. But to answer your question, you do need to keep the water in there, it helps bind the dates and makes the paste soft and creamy. As for the almond pulp, I used as is.
Hope this helps!
Hi, I haven’t tried coconut flour but will have to look for it. I like the idea of adding dates. I love chocolate and I’m always trying to make it more healthy (if that’s possible).
This brownie looks so mouth-watering. I love brownie and I think the idea to use muffin tin is a great one. I can control my desire of eating this dish again and again. Thanks for the recipe.
Hi Sonia,
Thanks for sharing!
I just found your blog and am so happy I did! I have oodles of almond pulp that I usually just dehydrate and freeze to use as almond meal, but I will definitely have to try these and peruse your other recipes.
I have many other recipes that call for almond pulp too, Lauren! I think my ultimate favorite was the little carob cranberry energy drops. Matter of fact, I just ate the last of ‘em this morning, right out of the freezer where it thought it was hiding. Now I will have to make more. Hey, if you ever try any of my recipes, make sure you let me know how it turned out!