Ingredients
- ¾ cup packed moist almond pulp (from homemade almond milk)
- 1 cup coconut sugar (or maple sugar)
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup extra-virgin coconut oil, melted
- 4 large eggs, at room temperature
- 1 cup cocoa powder (preferably Dutch-processed)
- Optional: 2–3 tablespoons cacao nibs or chopped walnuts for added texture
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the eggs, coconut sugar, and sea salt until the mixture is light and fluffy.
- Melt the coconut oil and warm the almond pulp slightly. Add both to the egg mixture along with the vanilla extract. Mix until well combined.
- Sift the cocoa powder into the wet ingredients and stir until the batter is smooth and uniform.
- Fold in the optional cacao nibs or chopped walnuts if desired.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely in the pan before cutting into squares.
Notes
- Ensure the almond pulp is well-squeezed to remove excess moisture, but still slightly damp for the best texture.
- For a richer flavor, consider adding a pinch of espresso powder to the batter.
- These brownies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 9g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zero-waste baking, nut pulp brownies, sustainable dessert, almond pulp recipe, eco-friendly baking