Almond Pulp Brownie Bites Recipe
Use the leftover almond pulp from making homemade almond milk to make these rich and chocolatey Almond Pulp Brownie Bites!
Servings: 12 bites
Calories: 76kcal
Ingredients
- 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
Instructions
- 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!
Notes
You can also store these Almond Pulp Brownie Bites in the fridge, but the texture will be a lot softer. They are still delicious, but are more like truffles!
Nutrition
Serving: 1bite | Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 7mg | Potassium: 142mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg