These über-chocolatey almond pulp brownies are an easy and delicious way to use up almond pulp leftover from making nut milk. This reader-favorite almond pulp recipe is gluten-free, dairy-free, paleo, and refined sugar-free to boot.
You might also like these cocoa-hemp nut pulp energy bites!
What to do with Almond Pulp?
The question every nut milk aficionado finds themselves asking is "what to do with all the pulp?" I've recently found myself in the same quandary. I make a batch of my favorite homemade vanilla maple almond milk or this almond cashew milk that I like in my green smoothies once a week.
The nut pulp quickly adds up.
Organic almonds and cashews aren't cheap. Tossing cups and cups of pulp into the compost every week feels a little like throwing wads of cash in the toilet. I managed to get the pulp down to more reasonable amounts by using a combination of cashews and almonds in the milk; since cashews are mostly fat, they have less fiber to leave behind.
But still, the nut pulp increases.
Many almond pulp recipes are of the raw vegan variety. During a previous nut milk phase, I tried making one of these – a layer cake comprised of nut pulp mixed with coconut oil, pureed dates, and flavorings. The recipe made about ten gallons of cake, with a soggy texture that I did not find delicious.
We reluctantly ate it until we never wanted to think about nut milk or raw cakes again.
Next I tried drying out the nut pulp, whizzing it in a coffee grinder, and baking it into cookies loaded with chocolate chips and spelt flour. But the drying/grinding process was tedious, and the recipe didn't use enough to really put a dent in the growing mountain of pulp.
Almond Pulp Recipes to the Rescue
I needed a solution, and decided that almond pulp brownies might be a good way to go, since they're mostly held together with eggs, sugar, and chocolate or cocoa powder. But most of the almond pulp brownie recipes I found were both raw and vegan, and I wasn't about to repeat the dreadful cake experience.
Luckily, a couple of recipes set me on the right path: these Grain-Free Fudgy Brownies from Detoxinista, and this Amazing Chocolate Cake from The Veggie Voyager. I took a stab at an almond pulp brownie recipe using ingredients I had on hand – unrefined sugar, eggs, cocoa powder, nut pulp, coconut oil, and salt.
They were some of the best brownies I've ever tasted – deeply chocolatey with a top note of coconut, and a melt-in-your-mouth texture reminiscent of flourless chocolate cake. (In fact, bake this in a round cake pan and serve wedges with whipped cream, and you'll have yourself one fancy-pants dessert.)
An Easy Almond Pulp Brownie Recipe
For this almond pulp recipe, I like to whip the eggs and sugar together until light and fluffy, which gives the batter some lift; but I've also successfully made these brownies by simply whisking all the ingredients together. The nut pulp goes in damp – no drying or grinding necessary. It will keep refrigerated for up to a week, or you can freeze it for a month or two.
Despite my best efforts, the brownie tops refuse to form a pretty crust on top, but a flutter of cacao nibs disguises this fact, and also adds a habit-forming crunch. Or you can do as one commenter suggested and slather them with a layer of dairy-free chocolate ganache.
Despite tasting super rich and decadent, these almond pulp brownies are relatively healthy, being free of grains, gluten, dairy, and refined sugar. They're also paleo! Best of all, they use up almost a whole cup of almond pulp.
Of course, the best accompaniment to warm, chocolatey brownies is a tall glass of cool, fresh almond milk, so you may find yourself in a bit of a vicious cycle.
Or a virtuous cycle, depending.
More Almond Pulp Recipes:
- Make some nut milk first with my Vanilla Maple Almond Milk Recipe
- Almond Pulp Energy Bites with Chocolate and Hemp Seed
- Spelt Almond Pulp Chocolate Chip Cookies
More Paleo-Friendly Vegan Chocolate Desserts:
- Gluten Free Vegan Chocolate Tahini Tart
- No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}
- No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}
- Raw Vegan Chocolate Cheesecake
- Vegan Chocolate Chile Coconut Milk Truffles
More Gluten-Free Chocolate Desserts:
- Gluten-Free Chocolate Almond Olive Oil Cake
- Gluten-Free Congo Bars
- Gluten-Free Blondies
- Gluten-Free Chocolate Cookies
- Gluten-Free Chocolate Desserts Round-Up!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this nut pulp brownie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Baked Almond Pulp Brownies {Paleo, Grain-Free, Dairy-Free, Refined Sugar-Free}
Print Recipe Pin RecipeIngredients
For the brownies:
- 4 large eggs, at room temperature
- 1 ¼ cups coconut sugar, maple sugar, or brown sugar (7 ounces / 200 grams)
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup extra-virgin coconut oil (4 ounces / 110 grams)
- ¾ cup plus 2 tablespoons packed moist almond pulp or other nut pulp (6 ounces / 170 grams)
- 1 cup cocoa powder (preferably dutch-processed, though natural or raw will work, too) (3.25 ounces / 90 grams)
- 2-3 tablespoons cacao nibs (optional)
Instructions
Make the brownies:
- Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line the bottom and sides of an 8 or 9-inch square baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs, sugar, and salt on medium-high speed until very light and fluffy, 5 minutes. Stir in the vanilla extract.
- Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.)
- Turn the mixer to low, and add the nut pulp mixture, stirring just to combine. Sift the cocoa powder over the egg mixture and mix on low until just combined; the batter will deflate a lot.
- Spread the batter in the lined pan, sprinkle with the cacao nibs, and bake until the brownies are matte on top, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes. Don't overbake.
- Let cool completely, then lift the brownie out of the pan and cut into 16 squares. The brownies keep well, airtight at room temperature, for up to three days.
Notes
Nutrition
Eileen says
At first glance, I was wondering why it was necessary to call these baked brownies--and then I read the article. It's definitely true--so many of the suggested recipes for nut pulps are raw! I am usually content to eat mine in smoothies and oatmeal, but I think my next batch of pulp may just have to go into a big pan of these. :)
Alanna says
Oatmeal! That's a great idea. Thanks for reading and for the sweet note, Eileen!
Anonymous says
Perhaps I did something wrong, but I made these last weekend and a friend described them as tasting more like "chocolate quiche" than brownies.
Alanna says
Sorry to hear it! If you tell me what changes you made, I'm happy to help problem solve. I've made these several times with success, as have other testers.
De Scott says
where can I get nut pulp?
Thanx, Dee
Alanna says
The idea is that you have leftover pulp to use up if you make your own nut milk. :) Any nut milk recipe should work!
Amy @ Swiss Miss in the Kitchen says
Healthy brownies? I'm in! These look soooo good!!! What a great recipe Alanna :)
xox Amy
Alanna says
Aw! Thank you, Miss Amy!! :D
Shelly West says
I too have had some failed experiences with trying to use leftover nut pulp. I totally agree that all the no bake recipes I've tried ended up soggy and just not ideal - can't wait to try this one!
Alanna says
Oh no! I'm sorry you've suffered the soggy nut pulp treats too, Shelly. Please let me know how you like this one if you get around to trying it. :)
Monet says
These are just glorious! I have a friend who makes the best nut milks. I can't wait to send this to her...and then to taste her work! Thank you for sharing!
Alanna says
Aw! Thanks, Monet! I hope your friend (and you!) enjoy these. :)
realrawkitchen says
What a great idea! I had a freezer full of pulp for awhile .. I finally threw it out because I didn't know what to do with it. This is a great remedy!
Whenever I do use nuts or nut/pulp though I have to go easy on the oil (and usually don't use any, if that) because of the oily, soggy factor. Instead, I rely on dates for the moisture .. even then they can sometimes get pretty moist. So I feel ya on the soggy brownie issue!
Alanna says
I've totally been there - freezer full of nut pulp that you keep moving around and finally...into the compost. I'm determined not to let that happen anymore, though I don't always succeed. :) (Another great recipe is the almond pulp crackers on Elana's Pantry.) Thanks for the tip re: using dates in place of oil. That's brilliant! Let me know if you give that a shot. And thank you for the note - I'm loving your blog and all the recipes look fantastic!
Anonymous says
I made these with 1/4 a cup of olive oil plus two tablespoons, instead of coconut oil, and they came out great! The texture was delicious and so was the flavor! Thank you for the amazing recipe that helps me get rid of my leftover almond pulp. This is the best healthier brownie recipe I've tried yet.
Alanna says
Thanks for the note! I'm so glad you're enjoying this recipe, and it's great to know it can be made with olive oil. That sounds yummy. :)
Anonymous says
thanks for idea about olive oil; i wanted to try with grapeseed oil or without oil... I will let you know how it turned out. But BIG Thank you to the author for great recipe
Alanna says
You're welcome! Please let me know how the come out.
Leah Palmer says
Thanks so much for the tip! I can't have coconut oil in the house (partner has a severe allergy) so it's beautiful when folks put out alternatives!
ovenchaos says
Thank you for the recipe! I just enjoyed a piece of the brownies and I love them. The almond pulp jar is empty :) Almond pulp crackers are next in line.
Alanna says
I'm so happy to hear that! Thanks for the note. Hope you enjoy the crackers, too!
Anonymous says
Great recipe! Thank you. I feel like I recycled. Followed it exactly, loved the result. Delicious!
Alanna says
That's awesome! Thanks for the note, and hooray for recycling, esp. when it involves chocolate. ;)
Maggie says
Yum!!!! My 3 year old and I followed the recipe pretty closely, but used a combo of almond and hazel nut pulp because that is what we had on hand. Didn't have cacao nibs either. The main difference in our preparation is that we only had a 6 x 8 baking dish so I baked them at more like 340ºF for about 25 min. They came out slightly crumbly and very moist and VERY delicious. Thank you for inspiring me to "recycle" my pulp while getting in my baking/chocolate fix :)
Alanna says
Yay! I'm so glad that you and your baking assistant gave these a go and liked them! Thanks a bunch for the note!
Mia says
These are DELICIOUS!! Thank you for this recipe.
Have you tried freezing the brownies? Do you know how they turn out if you do?
Mia says
Ah ok - I just re-read your post, and you said it freezes for a couple of months. Excellent!
Alanna says
Hi Mia, I believe I said that the almond pulp itself can be frozen for a couple months. I haven't tried freezing the brownies themselves. But most brownies freeze well, so I think they should be fine. Please let me know!
I'm SO glad you like these!! Thanks for giving them a go, and for the note!
Mia says
Oh I see - well I popped them in the freezer and they froze beautifully. They are a little firmer post-freeze, which was great because that means they travel better! I gave the brownies to a few taste testers and they all loved it as well, both fresh and post-freeze.
Alanna says
Sweet! I'm so glad to know that these freeze well, and that you and your tasters are loving them! Thanks so much for the notes. :)
Anonymous says
These are delicious! I tried vanilla instead of cocoa as well and it was fantastic too. Love both kinds though!
Alanna says
Oh, how cool! Like blondies! I'll have to give that a try, too. :)
Anonymous says
Yum!
I tried vanilla with grape seed oil (gave a bit less oil than in the original recipe) and have to tell you that they turned out very delicious with moist texture.
I am sure that it can turn out into a vegan cake...
My family and friends said that they loved it and proved by leaving an empty plate.
Oh, I also used fructose this time and used cocoa nibs as with original recipe. Alanna, thanks again for sharing your great recipe! Now I have healthy cookies with almond milk for a treat!
Alanna says
I'm so glad that those modifications worked out! Thank you for sharing them here. Did you use a different flour in place of the cocoa powder, or just omit it? (Ps. I'm writing this while eating a piece of almond pulp bread - a new recipe I'm working on.)
Anonymous says
No, I did not add any different flour at all in place of cocoa powder. Just those modifications I shared about. Next time I will try without any oil... I think it might turn out well as I give only few spoons of grapeseed oil, which is insignificant amount. Oh, but I added a bit more of almond pulp.
Alanna says
Too cool. Thanks so much for sharing your mods. :)
Anonymous says
Hi! These look really good...can't wait to try :) One question: How do you like your Breville blender? I'm new to the blender/food processor scene and debating between a few options. I'd love to hear your thoughts if possible :)
Alanna says
Hi! Overall, I love it. It's smaller than the other Vita Mix knock-offs, which I like. I use it every day to make smoothies, and twice a week to make almond milk, and it handles those well. I don't think it gets the smoothies quite as smooth as the Vita Mix, but I'm not sure. The only thing that I dislike about it is the plastic top that fits into the rubbery lid. It comes loose during use and rattles annoyingly, so I have to drape a damp kitchen towel over it to keep it from making noise. I hope they fix that because otherwise it's a fabulous blender. Let me know what you decide to do - I'm curious!
Anonymous says
Thanks for your honest feedback :) I'm leaning towards a Cuisinart 11-cup food processor to start out, but I'm not positive about a blender yet. It's definitely next on my list. :) Thanks for being so helpful!
Alanna says
You bet! Keep me posted. :)
Ana Nugroho says
I love this recipe! Brownies is super yummy. Thank you for the recipe and inspiration! Happy Day :)
Alanna says
Thanks, Ana - so glad you like them!
Becky Winkler says
Hi Alanna--I love your site! Such gorgeous photographs. I made these brownies last night and trashed them up a little (with a stick of butter instead of coconut oil, regular sugar, mini chocolate chips instead of cacao nibs, and a teaspoon of vanilla). I just tried one and they are SO good! The tops came out pretty nice, but that was probably from the butter. They did not slice cleanly like yours, though. I love this way of using up almond pulp! I'm allergic to coconut, and am thinking about trying these with ghee next to make them a bit healthier.
Alanna says
Hi Becky! I'm loving your site, too (esp. the punny name)! I'm so glad you gave these a go, especially because it made me realize a hideous oversight - I had left the vanilla out of the recipe. I've added it back in up top. Otherwise, I'm the hugest butter fan there is and would never object to it making its way into these brownies! In fact, I'm going to try these with butter next time. I bet melty chocolate chips are fantastic here, too, along with regular white sugar. I bet they'd be delicious with ghee, too. For clean slices, you can usually chill the brownies and cut them with a sharp chef's knife dipped in hot water and wiped clean and dry between cuts.
Thanks again for the lovely note and for sharing your modifications!!
Sara says
Not bad I used my cashew pulp from my milk and they came out good slightly cake like, maybe I over cooked... they went from gooey to cake very picky on timing so watch closely, but good brownies.
rainforesteco says
Best brownies I've EVER eaten, thank you so much! Just wanted to share one small adjustment I made to sequence of recipe:
- Sift the cocoa powder over the egg mixture and mix on low until just combined.
- Add the nut pulp mixture, stirring just to combine.
Great Fullness!
Alana
Alanna says
That's terrific - thanks so much for the note! I will give your mixing technique a shot next time. I appreciate your letting me know of it!
Anonymous says
Hi Alanna, truly the best healthy brownie I've tried to date. and believe me I've tried them all and made a few recipes up myself. Though I used half and half of cocoa and carob and Rapadura Sugar and only half the quantity, they still turned out really delicious. Thank you, thank you, brownie satisfaction at last!
Alanna says
Yay! I'm so glad you like them - your sweet note makes my day. Those modifications sound yummy, too. :)
Rebekah Stevens says
OMG halved the sweetener (I use dextrose powder as we are low fructose) and added a cup of raspberries in the last step. Divine!
Alanna says
Ooooh, raspberries sound completely divine here! I'm so doing that next time. Really glad to know dextrose powder can work here, too.
Anonymous says
Hi there, just wanted to say thanks for the recipe, Have used it quite a few times. Its nice, and I always feel better not throwing out my almond pulp.
Tessa Domestic Diva says
excellent texture in these..love the dense feel with no leavening! I am going to try no cocoa powder next time, the 1 cup was even a little dark for by tastes...and I am a dark chocolate [email protected] Thanks for a great way to use up almond pulp!
Alanna says
Thanks for giving these a go! I'm glad you liked the texture, but sorry about the over-chocolateness. Out of curiosity, did you use natural or dutch processed cocoa?
Anonymous says
These tasted so delicious! I made them tonight, and after baking 20 minutes and cooling for an hour, they are still a gooey mess. I can't imagine trying to cut them. Any idea what I did wrong?
Alanna says
Oh no! If you followed the directions and used the same ingredients, it's possible that your oven may run cold. Do you have a thermometer in there? I would suggest putting them back in the oven to bake them out some more. Chilling the baked brownies will make them easier to cut, too. But I'm guessing the oven's the culprit. So sorry!
Dee Murray says
Thank you. What a great idea. Now I can make guilt free almond milk. The first batch were very well received. This time I only have two large duck eggs so I have reduced the other ingredients, I hope, appropriately. I've also put in a wee sprinkle of chilli flakes and some blueberries (because they were there). Looking forward to trying them. Thanks again.
Alanna says
Hi Dee,
Thanks so much for the note! I'm so glad you all liked batch #1. Batch #2 sounds amazing! Cheers. :) -A
Courtney Michael says
Thank you for this amazing recipe, I wasn't sure what to do with my leftover almond pulp and this was the perfect solution! My hubby sitting on the front porch could smell them baking, and they were delicious, we ate them warm and I bet they will be even better when they cool and are a little firmer. This is a keeper! :)
Alanna says
Yay!!! That makes me so happy! I'm glad you two like the brownies and that they gave you something do with all that pesky almond pulp. :)
EJB says
I just made these for my coworkers because we have so many people on restricted diets. They were such a hit! I recommend making "whip cream" out of coconut cream on the side!
Alanna says
I'm so glad to hear that - thanks! Coconut cream sounds fantastic with these - yum!
Mary Nickels says
Now I need to make a new batch of almond milk now that I know what to do with the pulp. Do you do anything to your pulp before saving and storing as a general rule? New to your blog but I don't see any Pin button and really. Want to save this! Am I missing something?
Alanna says
Hi Mary! I don't do anything to the pulp before storing it - just squeeze it as dry as I can through a nut milk bag, and stick it in a jar in the fridge or freezer. I don't have Pin buttons on my images; I use this Pin It bookmarklet that I put in my tool bar (https://about.pinterest.com/en/goodies#browser). I will look into adding buttons to my site if it will make it easier for readers to save recipes, since that's important to me. Thank you for the great questions!
Nedrra Lanakila says
Hello Alana, somehow ended up on this page and your site via Pinterest. --and I read this whole thread! That's rare. Wonderful responses and contribution of ideas to your original recipe. Your subheading 'from a recovering pastry chef' caught and especially encouraged my interest in reading through what you had to share. I was hoping for someone to share how to make this vegan as well because I'm vegan, grain free, sugar free (erythritol from Chicory bark has worked best for me for a year now, with no 'bad' symptoms showing up), but that didn't happen. :( Oy, what a journey to find recipes that work for all the food sensitivities surfacing for so many of us! Big bummer for me, but still, I enjoyed your site. Hugs from Hawaii and wishing you very much success. "Play nice, share freely and live with aloha!"
Nedrra Lanakila says
Please forgive the earlier misspell Alanna!
Alanna says
No worries, Nedrra! Thanks for stopping by and for the kind words. I'm not sure how to make these vegan either since the eggs are what hold them together... but you might try these chocolate hempseed almond pulp bites (perhaps with almonds or seeds in place of the oats) https://bojongourmet.com/2014/03/chocolate-hemp-seed-and-almond-pulp.html. Hope those fit the bill!
Anonymous says
We've made black bean brownies a few times and these totally blow them away. I couldn't help myself and doubled the amount of almond meal-- didn't want to toss and hadn't read about freezing. And they are still rich and delish! Thanks!!!
Alanna says
Thanks so much for the great review!!! I'm thrilled that you like the brownies, and glad to know the almond meal can be doubled - brilliant!
Anonymous says
When do yo add the cacao nids?
Anonymous says
I mean cacao nibs :)
Alanna says
After you spread the batter in the pan. I just updated the recipe - thanks for bringing it to my attention that I left that out!
aridela trejo says
These brownies are superb. They are an incredible way to take advantage of leftover nut pulp. Thank you for sharing.
Alanna says
Thanks so much for making them - glad they were a hit!
Hella says
I've made them twice, with half the amount of sugar and they are delicious! I now have a new batch of left-over pulp and was wondering if you have an idea as to how they would turn out if I'd use grade-c maple syrup instead of sugar? And perhaps also how much I would have to use instead? Thank you heaps for this recipe!
Alanna says
I bet maple syrup would be delicious here. If you've been making them with half the sugar, I'd guess you can use that same amount of maple, though you may need to play with the other ingredients if the brownies are too wet. You could also use maple sugar, which has had all the water evaporated from it (though it costs a pretty penny.) Let me know!
Anonymous says
wonderful, incredible, superb brownie recipe!!!! thansk so much. Celsius degree for oven when baking? thanks really thanks
Alanna says
Thanks! It's in the recipe. :)
Harriet Emily says
These look unbelievably delicious, and such an inventive recipe! I love it! Your blog is so beautiful too! :)
Alanna says
Aw, thank you!!
stephy908 says
I made these tonight and they were simply divine. I used a tad too much almond pulp because I wanted to use up what I had, and used a combination of white and soft brown sugar. Once cooked, since I didn't have any cocoa nibs, I topped the brownies with melted chocolate and sprinkled dessicated coconut. Absolutely amazing - will be sharing this recipe with my friends.
Alanna says
Yay! I'm so glad you liked em. That topping sounds delish. :)
Anonymous says
I made these last night and they turned out really well. I also decorated with desiccated coconut which looked great. So nice to make something so good out of something that I would normally throw away
Brandy says
I have a question about a substitution. I'm allergic to Vanilla (I know!). I usually substitute with Almond extract. In this recipe do you recommend the same or simply leave out the Vanilla?
Alanna says
I think almond ex would be lovely here!
Brandy says
I finally got around to trying these today. Wow! This is definitely going to be my entry into the office holiday baking contest this year. I may put a little peppermint flavor to make them festive. Thanks for such a fantastic and grain free recipe!
Marieke says
These were so, so good! Thank you so much for the recipe!
Jessica says
These brownies are so lovely! I can definitely see myself in a cycle of nut milk-brownie making! Do you have the nutritional information for the brownies? Thank you!
Shanny says
Thanks for the recipe! I just made it today and I wish I could have all of them now, lol! The ingredients are very healthy, however, I am thinking of cut back brown sugar and oil next time to make it even more healthier. Would Stevia a good choice?
Alanna says
Awesome! I personally could never get used to the taste of stevia, so I don't like to use it myself, but if you give it a go, come back and let us know what you think!
Ry says
Batter was quite liquid like, and the almond pulp didn't really mix well with the eggs. They separated, and it came out more like scrambled eggy chocolate quiche
Alanna says
I'm sorry you had trouble with the recipe! I'm guessing your nut pulp was too wet since this recipe has worked well for myself and many other testers. If you give it another go with drier pulp, please let me know if that helps!
Ry says
I tried that and it worked! Basically popped the pulp into oven for 15 mins to dry out even more and it came out great. Thanks for the tip
Alanna says
Fabulous! So glad it worked. :)
jess says
Thank you for this great idea! I'm the biggest sweet tooth, and I'm trying to be super healthy. I made these but I did change to what I had in the cupboard..
I used coconut sugar but about 1 cup ( I could cut it down even more)
1/4 cup coconut oil ( because I ran out)
and 1/2 cut Cacao powder
very light and spongy. loved it
Alanna says
Fabulous, I'm so glad they turned out!
MoleseyMc says
Thanks for this delicious recipe. I made it today using olive oil, 1 cup coconut sugar and 1/2 cup cacao. It could have done with a bit longer in the oven, as the centre was a little too soft but my other half ate it and loved it anyway. I'll know next time. Many thanks for posting it.
mischenko says
This recipe is absolutely amazing! I ended up doubling the recipe and baking in a 9 x 13. It took more time to bake as the middle didn't cook as fast as the edges. I'm so glad to have this recipe. Thank you so much for sharing!
Anne says
These are fantastic. I used 1 1/4 cup of nut pulp (wanting to get rid of it all) so added 3-4(ish) more tablespoons of coconut oil to my pan. I used 3/4 cups each of xyla (xylitol granules) and pure maple syrup instead of the sugar. I used a ceramic 9 inch round pan and with the remaining batter used a standard sized ceramic loaf pan (both lined with parchment). Turned out far better than I had hoped for!
Thank you so much!
Friska says
I tried this recipe today . Its so nice n spongy.
I used whole meal instead of other nut meal because i dont have it.
1/4 cup of olive oil. 1/2 cups of cocoa powder and 100 grm of brown sugar.
Its only i baked too long so the top part is abit dry. Overall yummy.. And healthy.
Thank you For this recipe Alanna
Ana Matthews says
How much less sugar can I use ? Any alternative sugars work well? Otherwise these look fabulous!
Lisa says
Holy moly, these taste like brownies! I've made flourless desserts before but this had the perfect cakey texture.
Lourdes Torres says
I haven't tried the final versión yet (it's for today's dessert) but my 8 year old daughter left the processor clean, and she is very demanding! My question is: if I don't have enough pulp, what can I replace it with? Thanks for sharing this with us!
Kimberly says
Just made these with 0% success. Checked and double checked the recipe- I omitted nothing and after 20mins baking, it has the consistency of chocolate pudding. I used cashew pulp instead of almond, so maybe less fibrous? However, the recipe seems to be screaming for flour of some sort. Any suggestions/tips for next time?
Alanna says
Oh no, I'm sorry to hear that! Did you squeeze the dickens out of your pulp? If it was nice and dry, then I can only imagine it's the less fibrous cashew pulp that is the culprit. Adding flour of some sort would likely help, maybe just a GF AP blend? Let me know if you're able to make it work.
Mischenko says
I've made this recipe multiple times with almond pulp and it comes out perfect every time. Not sure what happened with your recipe but I would recommend using mostly dry pulp. I make my almond/pecan milk and save the pulp after squeezing all out. Maybe yours was too wet?
Julia says
I made this last night thinking I would use up the almond pulp and take it into work to share. Tasted it, and it turned out even better than I expected! Instead of eggs I used aquafaba (8 tbsp), but I might have used a bit too much. It came out too moist even after 20-25 minutes. I will adjust bake time to 30-35 minutes next time! Thanks so much for this recipe :)
Lourdes says
Can I replace the almond pulp with another ingredient? Thanks