Description
These almond pulp brownies are a delicious way to reuse leftover almond pulp from homemade almond milk. They are rich, fudgy, and packed with flavor.
Ingredients
Scale
- 1 cup almond pulp (leftover from almond milk)
- 1/2 cup cocoa powder
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a bowl, mix almond pulp, cocoa powder, almond flour, baking powder, and salt.
- Add maple syrup, coconut oil, eggs, and vanilla extract. Stir well.
- Fold in chocolate chips if using.
- Spread the batter evenly in the pan.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Store in an airtight container for up to 5 days.
- For a vegan version, use flax eggs.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: almond pulp brownies, healthy brownies, almond milk leftover recipe