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.

Raw Almond Pulp Chocolate Fudge Brownie

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.

Raw Chocolate Fudge Stack

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.

Raw Chocolate Fudge with Milk

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…)

4.8 from 4 reviews
Raw Almond Pulp Chocolate Fudge Brownie
Source: 
Diets: Raw, vegan, dairy-free, gluten-free
Makes: 24 pieces
 
Ingredients
  • 1 cup (~160g) almond pulp (from making almond milk)
  • 1 cup (140g) cashews
  • 2 cups (480g) dates
  • ⅔ cup (65g) cacao powder
  • ½ cup (40g) dried coconut
  • ¼ cup (70g) agave nectar
  • ½ tsp salt
Method
  1. Grind cashews in food processor until very fine.
  2. Pit dates and add them to the cashew flour. Process until the dates are well chopped and the mixture starts sticking together.
  3. 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.
  4. Transfer mixture into a brownie dish or small container and press down firmly.
  5. 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 size: 40g Calories: 145

 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!

~ Nikki, Eating Vibrantly

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What others are saying...

  1. Sarah says

    So awesome! Really delicious, thank you very much.

    You know what it goes great with?

    A glass of almond milk :)

  2. 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.

    • 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!

  3. 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.

  4. 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!

    • 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.

    • 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.

  5. 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.

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