Use the leftover almond pulp from making homemade almond milk to make these rich and chocolatey Almond Pulp Brownie Bites! Then pair the milk and brownies together for a healthy, sweet treat!
I love making homemade almond milk. It's creamy, subtly sweet and I feel so fancy making almond milk from scratch! However, I hate food waste so I wanted to figure out a way to use up the leftover almond pulp that I always get when I make homemade almond milk. I've already shared how to turn leftover almond pulp into almond flour. Now today, I'm sharing a recipe for Almond Pulp Brownie Bites that I know you guys are going to love!
Why You'll Love This Recipe!
- If you make your own almond milk, then I'm guessing you love to make food from scratch and hate to waste food. These almond pulp brownie bites are the perfect way to use up every part of your almonds so nothing goes to waste.
- Because these brownie bites are on the softer side, I like to store them in the freezer. Freezing these bites gives them the perfect texture and makes them last forever!
- If you love chocolate and brownies as much as I do, then you'll love knowing that these almond pulp brownies are packed with nutrition to keep you going throughout the day.
- Almond Pulp - If you've clicked on this recipe, then you probably are very familiar with almond pulp. For any of you who aren't, however, almond pulp is the leftover, super moist pulp from
- Cocoa Powder - Cocoa powder is what gives these bites a chocolate flavor. It also helps to absorb some of the moisture that's in almond pulp.
- Dates - The only thing sweetening these almond pulp brownie bites is dates! I personally love to use Medjool dates, but any soft and gooey date will work. The dates are also vital in holding these bites together so that they don't crumble apart.
- Ground Flaxseed - Ground flaxseed adds fiber and helps to bind these bites together as well. I buy my flaxseed already ground and just store it in the freezer so that it doesn't go rancid.
- Shredded Coconut - For some texture, I love to include shredded coconut in these brownie bites.
- Coconut Oil - Coconut oil adds richness and also helps to bind these almond pulp brownies together. I use unrefined coconut oil.
See recipe card for full list of ingredients and quantities.
Substitutions & Variations
- Almond Pulp - I haven't tried this, but I'm sure using walnut milk pulp or cashew milk pulp would work great instead of almond milk pulp in this recipe.
- Cocoa Powder - Cacao powder, if you have it on hand, works great in this recipe.
How to Make Almond Pulp Brownie Bites
Step 1: Place the almond pulp and the soft, sticky dates into a blender or food processor and process until a fairly smooth batter forms. I used my Vitamix and kept the speed on a lower setting while using the tamper to press the ingredients into the blades.
Step 2: Once a paste forms, pour the paste into a bowl and add in the remaining ingredients.
Step 3: Stir everything together until a chocolatey dough forms.
Step 4: Roll the dough into balls and, if desired, roll the balls into extra shredded coconut or cacao powder. You can see the section below titled "storage," but I recommend storing these brownie bites in the freezer.
The dough for these brownie bites is pretty soft, so I recommend storing them in the freezer! Even though they're in the freezer, they don't become rock hard, so you can eat them straight from the freezer and they are the perfect consistency!
- If you're using a Vitamix blender to create the almond pulp/date paste, be sure to keep the speed on a fairly low consistency. You would think faster would blend the ingredients better, but that just presses the ingredients to the side and they don't blend as well. Low and slow is the way to go!
- Store these bites in the freezer for the best consistency! Somehow they don't become rock hard, but instead are the perfect texture for eating straight out of the fridge.
- For some added texture, stir in some mini chocolate chips or finely chopped nuts into the batter before rolling it into balls.
Almond pulp is the wet, almond mixture leftover from making Homemade Almond Milk. To make Homemade Almond Milk you blend soaked almonds with water until a creamy, non-dairy milk forms. Then you have to strain the milk through a Nut Milk Bag or Fine Mesh Strainer to remove the thicker almond milk pulp. What's leftover after straining the almond milk is almond pulp!
If you plan to repurpose the leftover almond pulp, you can store it in a sealed container or bag in the fridge for about a week. If you want to use it eventually, but don't think you'll use it within a week's time, you can freeze it in a sealed bag or container until needed. To thaw the frozen almond pulp, just relocated it to the fridge until softened or you can probably set it in water to thaw quicker if needed.
Almond pulp can be used in so many different ways! You can keep it as is and add it to smoothies or oatmeal for some added nutrition. You can dehydrate almond pulp in your oven or a dehydrator and then blend it to make almond flour. You can also use it in a variety of different recipes and turn it into granola, hummus, crackers, granola bars, brownies, fudge etc.!
How Can I Turn Almond Pulp Into Almond Flour?
Wet almond pulp can be harder to work with due to it's high moisture content, so a lot of people like to dehydrate it, either in an oven or a dehydrator, and then blend it into almond flour. Then, that almond flour can be used for baking!
OVEN: To dry out almond pulp using an oven, set your oven temperature to the lowest setting (170℉-210℉) and spread the almond pulp onto a parchment paper (or silicone baking mat) lined baking tray. Next bake the almond pulp for an hour or two or until completely dry. Then take the dried almond pulp and blend it in a blender or food processor until a fine flour forms.
DEHYDRATOR: To use a dehydrator, spread the almond pulp onto a teflex sheet and dehydrate it at 115℉ for 4-8 hours or until completely dry. Then blend it into flour using a blender or food processor.
More Milk Pulp Recipes
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Almond Pulp Brownie Bites Recipe
- 1 batch nut milk pulp from 1 cup of almonds
- 1 cup sticky dates
- ¼ cup shredded coconut
- ¼ cup ground flaxseed
- ¼ cup cocoa powder
- 1 tablespoon coconut oil melted
- pinch salt
- Place the almond pulp and the soft, sticky dates into a blender or food processor and process until a fairly smooth batter forms. I used my Vitamix and kept the speed on a lower setting while using the tamper to press the ingredients into the blades.
- Once a paste forms (see photo), pour the paste into a bowl and add in the remaining ingredients.
- Stir everything together until a chocolatey dough forms.
- Roll the dough into balls and, if desired, roll the balls into extra shredded coconut or cacao powder.
- Place the balls in an airtight container in the freezer.
- Enjoy straight from the freezer!
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