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.
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…)
- 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
- 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.
During: 20 mins (mixing) + 10 mins (cleanup)
After: 2+ hours (freezing)
Need: Food processor
- 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